Stovetop Scalloped Potatoes

This comforting potato side dish provides a good source of potassium and calcium, making it a hearty accompaniment to lean proteins.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 6 cups potatoes, peeled and thinly sliced · 691 kcal in the whole recipe
• 2 tablespoons margarine · 160 kcal in the whole recipe
• 1 cup onions, sliced · 46 kcal in the whole recipe
• 3 tablespoons flour · 90 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 2 cups whole milk · 293 kcal in the whole recipe

Method

1. Wash, peel, and thinly slice the potatoes, and slice the onions.

   

2. Melt 1 tablespoon of the margarine in a heavy, deep skillet over medium heat, then remove the skillet from the heat.

   

3. Layer half of the potato slices in the skillet, cover them with the sliced onions, and sprinkle with half of the flour and black pepper.

   

4. Add the remaining potato slices, sprinkle with the rest of the flour and pepper, and dot the top with the remaining 1 tablespoon of margarine cut into small pieces.

   

5. Pour the milk over the mixture, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 15 minutes until the potatoes are tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.