Scalloped Potatoes

If you're planning a meal that would be complemented with Scalloped Potatoes and you realize you've run out of potatoes and/or time, there's nothing wrong with grabbing a box of Instant Scalloped Potatoes and mixing them up.

I'll be honest with you here. Instant Scalloped Potatoes are probably every bit as good as making Scalloped Potatoes from real potatoes. And if you hide the box, your guests will likely never know the difference.

But if you take pride in "making the real deal" and have a little extra time to prepare them, here's a recipe that's quick and easy to make. And it will save the day when you run out of Instant Scalloped Potatoes too.

Prep Time:  15 min.

Cook Time: 1 hr, 15 min.

Total Time:  1 ½ hr.

Servings: 4

Stuff you need:

• 4 medium potatoes

• 2 ½ tbsp flour

• 1 tsp salt

• 1 ½ cups of milk

• 1 ½ tbsp margarine

• 1 ½ medium onions, chopped

Do This:

• Preheat oven to 375° F.

• Peel potatoes, wash & slice thin.

• Combine flour and salt in a small bowl or cup.

• Arrange ⅓ of the potatoes and ⅓ of the onions in a casserole dish.

• Sprinkle with ⅓ of the flour/salt mix.

• Repeat steps 3 & 4 two more times.

• Boil milk and pour over the potatoes.

• Dot with margarine.

• Cover and bake for 45 minutes.

• Uncover and bake for 15 to 30 minutes more until potatoes are tender.

Scalloped Potatoes with Parmesan Baked Pork Chops & Mixed Vegetables