Scalloped Potatoes

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

calories 
90
protein 
3 g
sodium 
241 mg
carbohydrates 
15 g
fat 
3 g
fiber  
2 g
cholesterol 
7 mg
Servings 
6
Ingredients 

3 med russet potatoes, thinly sliced (about 3 cups)
¾ cup thinly sliced onions
1 cup 2% milk
1 Tbsp all-purpose flour
½ tsp salt
¼ tsp freshly ground black pepper
1½ tsp melted butter

Instructions 
  1. Preheat oven to 425F. Lightly coat a 9-inch square baking dish with a small amount of canola oil.
  2. Place half of the potatoes in the dish and cover with onions. Top with remaining sliced potatoes.
  3. In a blender, combine milk, flour, salt, pepper and butter. Blend until well mixed. Evenly pour over the potatoes.
  4. Cover and bake for 45 minutes. Remove cover and bake an additional 15 minutes, or until potatoes reach desired crispness on top.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.