Time for a confession. Over the years I haven't had good luck with scalloped potatoes. The Joy of Cooking says to layer raw sliced potatoes with onion slices, flour, salt and pepper, and pour milk over it and bake it. It comes out curdled for me, even when I cook the potatoes dry for a few minutes before adding the liquid.

So today I tried this one from All Recipes.com:

Scalloped Potatoes
1/3 cup chopped onion
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
1 1/4 teaspoons salt (or part chicken bouillon granules)
(1 clove minced garlic)
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
(Diced ham)
(Shredded cheese - Cheddar, Parmesan or Swiss)

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
Place half of potatoes in a greased 3-qt. baking dish (I used a lasagna pan). Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. (Optional: sprinkle with shredded cheese and return to oven for 5 minutes to melt.) Serve immediately.


It was heavenly.