We have hyacinths and daffodils blooming here now, which is definitely a sign of spring.
Save A Lot through Instacart has 30 medium eggs for $6.79 this week. It was so nice to have more than one dozen eggs finally.
Scalloped Potatoes
Ingredients:
¼ cup butter
1 large onion diced
2 cloves garlic minced
¼ cup flour
2 cups milk
1 cup chicken broth or 1 cup hot water and 1 bouillon cube
Salt and pepper to taste
Directions:
Preheat the oven to 350˚F.
Add bouillon cube to one cup of hot water in a canning jar and dissolve.
Add milk to the canning jar and mix together.
Set aside.
To make the sauce, melt butter, onion and garlic over medium heat.
Cook until onion is softened.
Add flour and cook for 1-2 minutes.
Reduce heat to low.
Add a small amount of the liquid from the canning jar to the flour roux and whisk until smooth. Continue adding liquid until it is a thick, smooth consistency.
Bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil for 1 minute.
Spray a 9x13 baking dish with non-stick cooking spray.
Combine potatoes with sauce and place in pan.
Cover with foil and bake for 45 minutes.
Uncover and bake for an additional 30 minutes until golden brown.
