Sunday, April 1, 2018

Sour Cream and Chive Scalloped Potatoes

We usually do cheesy potatoes with our Easter Ham but we decided to do something a bit different
this year.

No process pictures, there was a TON of things going in the kitchen today.

6 medium sized potatoes, scrubbed and sliced

¼ cup butter
¼ cup sweet onion, minced
¼ cup flour
1 ½ cups milk
1 cup sour cream
½ cup chopped chives, divided
Salt and Pepper to taste

In a large pot cover your sliced potatoes with cold water.
Bring to a boil and boil until they are just starting to soften (about 5-7 minutes or so)

Drain them well and place in a greased 9 x 13 baking dish

For the sauce"

Melt butter over medium heat with the onion, cook until tender and translucent, add in all but 2 TB of the chives and cook until fragrant,  whisk in flour and cook until bubbly.

Pour in milk , stir and cook until thickened. Stir in sour cream.

Season to taste.

Pour sauce over the potatoes and gently toss to coat.

Cover with foil and bake at 350° for 45 minutes, uncover and bake 15 minutes more until the potatoes are tender and the sauce bubbly.

Sprinkle on reserved 2 TB of chives.

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