Classic Scalloped Potatoes
A delicious favorite!
Ingredients
- 6 cups sliced potatoes (about ¼-inch thick)
- 6 Tbsp. butter
- 4 heaping Tbsp flour
- 1 tsp . salt
- ½ tsp. black pepper
- 4 cup half and half (or 4 cups whole milk)
- Tony Chachere’s Original Creole Seasoning or paprika
Instructions
- Preheat oven to 350 F.
- Coat a 9 x 13-inch pan with cooking spray.
- Slice potatoes and set aside.
- In a large soup pot, melt butter on medium heat, then use a wire whisk to stir in flour.
- Add salt and pepper, then slowly pour in half and half, still using wire whisk to ensure a smooth consistency with few lumps.
- Allow sauce to heat up and gently simmer, then add the potatoes.
- When sauce is just starting to boil, pour mixture into prepared pan. Sprinkle top with either Tony Chachere’s seasoning or paprika. (The creole seasoning adds a nice sprinkling of flavor, though the paprika will still give it an appealing color.)
- Cover top with foil and bake for about 40 to 45 minutes, until potatoes are tender when pierced with a fork.
- This is delicious with any kind of meat, or can even be prepared with diced ham for a complete meal.
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