Surf & Turf and Scalloped Potatoes

Tonight's dinner was originally going to be Chourico and Peppers, but after helping a friend move today, I didn't have enough time to throw it in the crock pot by the time I got home... So, tonight is now steak, stuffed quahogs or "stuffies" with scalloped potatoes on the side! I love stuffies, and I love scalloped potatoes even though I don't make them enough. I always forget that this bubbly, milky potato dish takes a while to cook, so dinner may be a wee bit late tonight. It's incredibly easy to throw together, only it takes just over an hour to cook in the oven. Leave yourself some time, and make this for dinner tomorrow!
This recipe is taken from my go-to recipe bible, Better Homes and Gardens New Cook Book.

Scalloped Potatoes

1 medium Onion, chopped (although I prefer sliced)
1 clove Garlic, minced
2 tbsp. Butter [or margarine]
2 tbsp. Flour, all-purpose
1/4 tsp. Black Pepper
dash Salt
1 1/4 cups Milk 
3 medium potatoes (1 pound), such as long white, round white, round red, or yellow.


-Preheat oven to 350 degrees
-Grease a 1 1/2 qt. casserole, set aside.
-For sauce: In a small sauce pan cook onion and garlic in butter until tender, but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
-Thinly slice potatoes. Place 1/2 the sliced potatoes in bottom of prepared casserole. Cover with 1/2 the sauce. Repeat potato and sauce layers.
-Bake, covered, in a 350 degree oven for 40 minutes. Uncover and bake about 30 minutes more or until potatoes are tender.
Makes 4-6 servings.

Good variations on this dish are to add cheese to the sauce, or just top with cheese or Italian bread crumbs. I like it this plain old way, served with fresh chopped chives on top. Also, I like the red potatoes in this best,  but tonight I had Idaho potatoes I needed to use up.