Aunt Sandy's Scalloped Potatoes


12 servings


  • 13x9 inch glass baking dish, saucepan


  • ¼ cup Aunt Sandy's 10x Cannabutter
  • 1 teaspoon oil
  • 5 large potatoes, peeled and sliced
  • 2 medium onions, chopped thinly
  • ½ cup flour
  • 2 cups milk


  • Heat oven to 350°.
  • Spray 13x9 inch glass baking dish with oil to create crispy edges.
  • Layer one third of the potatoes in baking dish and sprinkle with one third of the chopped onions.
  • Keep layering until the dish is full.
  • To make the sauce (also called bechamel) melt the cannabutter in a medium saucepan until it is hot.
  • Add flour slowly stirring constantly until blended.
  • Continue to cook over medium to low heat, stirring constantly until flour and butter blend to form a brown color.
  • Add milk slowly, whisking the whole time until it is a smooth, slightly thickened texture.
  • Pour over the potato and onion mixture.
  • Cover with plastic wrap; then cover with tin foil.
  • Bake for 80 minutes until golden brown.
  • When knife easily cuts through the potatoes, they are done.
  • Serve immediately.