Eat Without

Scalloped Potatoes

Source: Recipes and Tips for Healthy, Thrifty Meals USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A hearty side dish that would go well with a flavorful fish recipe and a fresh green salad.

Makes
4 servings

Ingredients

  • 6 cups potatoes
  • 2 tablespoons margarine
  • 1 cup onions, sliced
  • 3 tablespoons flour
  • 1/4 teaspoon black pepper
  • 2 cups whole milk

Directions

  1. Wash hands with soap and water.
  2. Wash potatoes; peel and slice into thin slices.
  3. Melt 1 tablespoon of margarine in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet.
  4. Cover potatoes with onions. Sprinkle half of flour and pepper over potato mixture.
  5. Add remaining potato slices, flour, and pepper. Cut 1 tablespoon of margarine into small pieces and place on top of potato mixture.
  6. Pour milk over potato mixture; bring to boil over high heat. Reduce heat to medium low, cover, and cook until potatoes are tender, about 15 minutes.

Notes

Leave potato skins on for more nutrition! Learn more about: Potatoes Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.