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
- Prepare potatoes, and place half in the bottom of a sprayed 9×13 pan.
- Whisk bean flour, flour, salt, onion powder, nonfat dry milk and water in a saucepan until smooth.
- Continue stirring over medium-high heat until mixture begins to thicken and comes to a boil.
- Boil and stir for about 2 minutes. Don’t leave it and wander off, though, because it will burn. (Trust me, I know!)
- Pour half of the milk mixture over the potatoes in the 9×13 pan.
- Add the other half of the potatoes and and top with remaining sauce.
- 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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