When I lived in the States, if I wanted to eat scalloped potatoes, I always just got a box mix, and it was easy. With most things, I learned how to make them from scratch so I could eat them when I traveled, but recipes for scalloped potatoes weren’t common, and I never just ran into one when I was experimenting so much. My daughter and I began talking, and I told her I thought I had figured out how to make scalloped potatoes, and she encouraged me to make them. Today, I actually made scalloped potatoes for the first time without a box mix. This is what I did:
I can’t really tell you how many potatoes to start with because here in Korea the potatoes are not always very big. I peeled several small potatoes. I sliced the potatoes in thin peices.
Next, I set the oven to 350 degrees Fahrenheit.
While the oven was heating, I made the sauce. I began by putting about 4 tablespoons of butter in a sauce pan. After I melted the butter, I added enough flour to make a paste and continued heating it.
This is the point that you need to add the milk, when the butter and flour are hot and bubbly.
When the flour and butter paste was bubbly, I added 2 cups of milk. I used my wire whip and slowly added the milk so it wouldn’t lump.
When I had all the milk in the sauce, I added a teaspoon of onion spice and salted the sauce.
When the sauce was done, I poured it over the potatoes. I mixed the sauce into the potato slices.
I covered the potatoes with tin foil and put it in the oven. I cooked it for one hour.
After an hour, I took the tin foil off the potatoes and let it bake for another thirty minutes.
We had a nice dinner of pork chops, scalloped potatoes, and sweet peppers. Everyone was happy.