This simple one-dish recipe for delicious scalloped potatoes is perfect to side with any meat. We'll slice some potatoes and cry some (onion-induced) tears and then be rewarded with great tasting scalloped potatoes and only one dish to clean. Like any other scalloped potatoes recipe, this one isn't going to win any health awards... but they taste great!

Step 1: Ingredients

To make the potato and onion slices easier, I am using a potato slicer. This creates a uniform potato slice and is the easiest way to prepare the onion rings. Unfortunately this does nothing for the painful tears from cutting the onion.

Ingredients:

potatoes (Yukon Gold is preferable, white potatoes will also work)
onion
butter
all purpose flour
salt
pepper
milk

Step 2: Layers Upon Layers

Scalloped potatoes have a thick creamy sauce when fully cooked. Typical recipes call for the roux to be made separately, poured on top and then completed by forcing the sauce to the bottom of the casserole dish. Not this recipe! We'll let the boiling process in the oven do all the mixing.

Preheat the oven at 220C (425F). Using the potato slicer, slice up the potatoes and onion.

First grease your casserole dish with some butter. The person cleaning the dishes will love you for this step.

Now add the first layer of potatoes, onions, dabs of butter, sprinkle of flour, salt and pepper. Repeat this process until you're near the top of your casserole dish. Each layer must consist of these ingredients if you want a sauce throughout.

Once you have all your layers, add milk until it just covers the top layer of flour. Just make sure that all of the flour is submerged under the milk.

Put the casserole dish on a cookie sheet to prevent any potential boil overs and bake uncovered for 45 minutes. At this point the tips of some of the potatoes will be brown. Mix the entire mixture from the bottom up. Bake for another 15-30 minutes uncovered until the potatoes are soft.