Scalloped Potatoes


I’ve made this a few times now, so figured it was time to document it.

4 large potatoes. (or however many you end up needing) Peeled, slice 1/8″ to 1/4″
1 Onion, slice thinly
Assorted Veggies: Carrots sliced very thinly. Corn (frozen okay). Mushrooms, sliced.
Farmer Sausage. Pre-cook and cut into chunks. (slice lengthwise)

In my deep casserole, layer:

Potato, then onion, then a veggie
Potato, then onion, then another veggie
potato, then onion, then another veggie
potato, then onion, then farmer sausage.

This should fill the casserole near to the top, but not right to the top.

Put this in the oven @350F while preparing the sauce.

Make a white sauce:

Preheat 2 1/2c of milk in the microwave. Set aside.

Melt 1/4c of butter in a saucepan
Add 1/4c of flour and whisk together.
Cook over medium for a minute or so, just to cook the flour.
Whisk in the milk
Add 1 tsp of salt and 1/4 tsp of pepper. (White pepper is okay)
cook for a few minutes.

Now, pour the sauce over the casserole, top with paprika, and return the casserole to the oven.

Bake until the potatoes are done. This could take 1 1/2 to 2 hours.