A fast microwave scalloped potato dish from Diane April — potatoes cooked in the microwave, layered with a homemade white sauce, and microwaved again until tender. On the table in well under an hour.
Ingredients
6 medium potatoes
1 Tbsp dried onion flakes
½ tsp pepper
2 c milk
¼ c margarine
1 tsp salt
¼ c flour
Instructions
Microwave potatoes for 10–11 minutes. Let stand 5 minutes, then peel and slice.
In a microwave-safe bowl, combine the margarine, onion flakes, salt, and pepper. Microwave for 1 minute.
Stir in the flour until smooth, then add the milk. Stir until well combined.
Microwave the sauce for 6–7 minutes, stirring occasionally, until smooth and thickened.
In a 2-quart casserole dish, layer the sliced potatoes and sauce, forming 3 layers.
Cover tightly with plastic wrap.
Microwave on medium power for 14–15 minutes.
Let stand 5 minutes before serving.
All in the microwave: This recipe is entirely microwave-based — a great option when the oven is tied up with other dishes.
Medium power: The final 14–15 minute cook at medium power (rather than high) is important — it heats the dish through evenly without making the sauce grainy.
