Scalloped Potatoes (Spend With Pennies)

Ingredients · for 6 (scales to your household)

• 1/4 cup Salted butter $0.85
• 1 Yellow onion, large, diced $0.60
• 2 cloves Garlic cloves, minced $0.06
• 1/4 cup All-purpose flour $0.07
• 2 cups Milk $0.85
• 1 cup Chicken broth $0.53
• 1 1/4 teaspoon Salt, divided $0.06
• 1/2 teaspoon Black pepper, divided $0.07
• 3 pounds Yukon gold or red potatoes, sliced 1/8-inch thick $7.04

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 350˚F.
2. To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
3. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
4. Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
5. Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.
6. Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
7. Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
8. Allow to rest for 15 minutes before serving.

Per serving