Scalloped Potatoes II

Scalloped Potatoes II


11 cups


  • 1 (5 pound) bag red potatoes
  • 1/2 cup margarine or butter
  • 1/3 cup Flour
  • 4 cups 2 percent milk
  • 1 tablespoon Salt
  • 1/2 teaspoon White Pepper
  • 1 medium onion, chopped, (1 cup)
  • 1 tablespoon snipped fresh chives
A Do-Ahead Try our recipe variation for overnight convenience.


  1. Peel and cut potatoes into slices 1/8 inch thick. Immediately place in cold water to cover. In 2-quart saucepan, melt margarine; blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in salt and pepper. Drain potatoes thoroughly. Layer one third of potatoes, 1/3 cup onions and one third of white sauce alternately in buttered 9x13-inch glass baking dish. Repeat layers twice. Top layer of sauce should thoroughly coat all potato slices. Cover tightly with plastic wrap. May be refrigerated 3 hours.
  2. To Bake: Uncover; bake in preheated 325 F oven until potatoes test done when pierced with fork (about 2 hours). Sprinkle with chives. Let stand, covered, 10 minutes before serving.
  3. Variation: For overnight scalloped potatoes, substitute 3 (20 ounce) packages refrigerated country sliced seasoned fresh potatoes for 5 pounds red potatoes. Refrigerate, covered, several hours or overnight. Bake in a preheated 325 F oven until heated through (80-90 minutes).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.