Ingredients
8 russet potatoes, peeled and sliced thinly (about 1/8 ” — I use the 4 mm disc on the processor)
1 medium onion, diced finely
4 T. Kerrygold butter
4 T. Gold Medal flour
3/4 t. Morton salt
1/8 t. pepper
3 c. milk
1 beef steak, trimmed and cubed into bite-size pieces
Instructions:
Heat oven to 350 degrees F. Grease 9 x 13 pan (or a large round — just make sure it’s big enough to hold all of your potatoes and the liquid).
Place half potatoes in dish. Salt and pepper. Top with all of the beef (if using a round, start with a quarter of the potatoes and a third of the beef). Top with remaining potatoes. Salt and pepper (or if using a round dish, another quarter of the potatoes and a third of the beef). (If using a round, repeat with one quarter of the potatoes, the last of the beef and repeat with the remaining potatoes. Just remember to salt and pepper each potato layer.)
Meanwhile (that means get this part going while you are arranging potatoes!), melt butter in saucepan over medium heat. Add onions and cook for three to five minutes or so, over medium heat, until onions are soft, but not brown. Add flour and whisk. Add salt and pepper and cook until bubbly. Stir in milk and whisk.
Cook over medium heat until mixture boils and thickens, stirring constantly. Taste and adjust seasoning if needed. Pour sauce over potatoes. Bake at 350 for 2 hours, until potatoes are tender.
From: https://tasteerecipe.com/2018/03/16/scalloped-potatoes
