- 6 medium red skinned potatoes, 1 1/2 to 2 pounds
- 3 tablespoons butter
- 6 green onions, with 2 inches green, sliced
- 3 tablespoons flour
- 2 cups whole milk
- 1/8 teaspoon pepper
- salt, to taste
- 1/4 teaspoon dried mustard
- dash nutmeg
Lightly grease an 11x7-inch baking dish. Heat oven to 350°.
Peel potatoes or leave unpeeled; rinse well then slice thinly into a large bowl.
In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.
Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.
Serves 4 to 6.
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