Scalloped Potatoes
Kiddos in the Kitchen – Kids’ Activities
Potato Varieties
We all love potatoes! Did you know potatoes come in many shapes, sizes and colors? Here at the Co-op at different times throughout the year, we have red, yellow, purple and brown potatoes and sometimes even the inside of the potato is colored. Before you start playing with the interactive coloring page below, get some inspiration from this image showing many different kinds of potatoes.
Now Let’s Make the Recipe!
Classic comfort food. A great way to use up leftover ham, enjoy this creamy casserole on a chilly autumn night. Julia, on our marketing team, grew up enjoying this dish as a kid growing up in the Midwest in the ’80s. Her mom originally got the recipe from the classic Better Homes and Gardens New Cookbook that she got shortly after getting married in the late 1960s.
- 3 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 3 cups milk
- 1 tsp. salt
- ¼ tsp. pepper
- 6 medium potatoes, pared and thinly sliced
- 2 Tbsp. chopped onion
Instructions:
Melt butter over low heat; add flour, salt & pepper and stir. Add milk, whisking constantly until sauce combines and thickens. (To make sauce in the microwave: Melt butter, then add flour, salt & pepper and stir. Add milk whisking after every minute of cooking, until sauce thickens.) Place half the potatoes in a greased 2-quart casserole; cover with half the onion and half the sauce. Repeat layers. Cover and bake at 350°F about 1 hour. Uncover and continue baking until top is browned.