This Friday I lost someone dear to me. One of my fondest memories of my Nana included a week every summer spent with her and my Grandfather in their Bayside apartment. Movies, scratch tickets, Pepsi and trips to the store were always on the agenda. And for a country kid without cable, it was awesome.

One of the other things I remember was begging her to make me scalloped potatoes. In August. During a heat wave. Did I mention the apartment did not have air conditioning? I finally won out with the reasoning that it couldn’t possibly get any hotter.

So, we sat on the balcony while the potatoes cooked away. And as always – they were the best scalloped potatoes ever. This recipe can’t possibly compare to the memory of those potatoes, but to be honest, nothing ever will. These are pretty damn good though.

6 medium potatoes, peeled and thinly sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion, finely chopped
Another great addition is some left over ham or bacon if you have any

Preheat oven to 350 degrees.

Heat 3 tablespoons of butter in a saucepan over low heat until melted.

Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Layer in the meat as well if you are using it.

Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.

Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.

You always think there will be time for more photos… guess this one from a few years ago will have to do.