Creamy Scalloped Potatoes

These are some of the easiest and tastiest scalloped potatoes ever! 
Adapted from a recipe I found in a cooking magazine years ago, my family never fails to devour these! –Mellyn 

Yield: 9×13 pan

  • 4 cups thinly-sliced potatoes (you can also use dehydrated…just re-hydrate according to package directions before using)
  • 3 Tablespoons bean flour (I make mine by grinding beans in my Nutrimill…see more on this by clicking on Tips and Tidbits!) OR butter 
  • 4 Tablespoons flour (white or wheat both work fine)
  • 3/4 teaspoon salt
  • 1 Tablespoons onion powder
  • 3/4 cup nonfat dry milk powder plus 4 cups water OR replace with 4 cups milk
  1. Prepare potatoes, and place half in the bottom of a sprayed 9×13 pan.
  2. Whisk bean flour, flour, salt, onion powder, nonfat dry milk and water in a saucepan until smooth.
  3. Continue stirring over medium-high heat until mixture begins to thicken and comes to a boil.
  4. Boil and stir for about 2 minutes. Don’t leave it and wander off, though, because it will burn. (Trust me, I know!)
  5. Pour half of the milk mixture over the potatoes in the 9×13 pan.
  6. Add the other half of the potatoes and and top with remaining sauce.
  7. Bake at 375 degrees for about 45 minutes or until potatoes are tender and the top begins to look golden in places.



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