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Golden Scalloped




Source of Recipe


nanamitchem






List of Ingredients



• 6 medium potatoes (2 1/2 to 3 pounds)
  
• 2 medium onions, sliced
  
• 1/4 cup butter or margarine
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 cups chicken broth
  
• Salt and black pepper to taste
  
• 2 cups fresh bread crumbs, coarse
  






Instructions



1. Preheat oven to 350 degrees. Grease a 9x13 inch rectangular baking dish.
   
2. Scrub the potatoes well and slice them very thin (1/8 inch thick). It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside.
   
3. In a medium skillet, saute the sliced onions in 2 tablespoons of the butter or margarine over low heat until evenly golden, about 10 to 15 minutes; set aside.
   
4. In a small saucepan, melt together the remaining 2 tablespoons of butter or margarine and the flour over medium heat. Whisk in the chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to simmer for a minute or two, then remove from heat. Season to taste with salt and pepper.
   
5. Drain potatoes completely and layer them as follows. 1/3 of the potatoes, 1/2 of the onions, salt and pepper; 1/3 of the potatoes, remaining onions, salt and pepper and finally all the remaining potatoes. Pour the sauce evenly over the potatoes and cover the baking dish tightly with foil. Bake for 45 minutes. Remove the foil and sprinkle with bread crumbs and continue baking for an additional 45 minutes or until potatoes are tender and the crumbs are crisp and browned.
   
6. Yield: 6 to 8 servings