Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Scalloped Potatoes




Source of Recipe


Angelkittychelle


Recipe Introduction


makes 4 servings


List of Ingredients





2 large baking potatoes, thinly sliced
2 onions, thinly sliced
1/4 cup minced parsley
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 cups hot skim milk
1/3 cup shredded cheddar cheese


Recipe




Preheat the oven to 350^. Spray a 10 x 6" baking pan with nonstick cooking spray. Arrange one-third of the potatoes and onions in the bottom of the pan. Sprinkle evenly with half of the parsley and flour. Repeat the layering once more, ending with the potatoes and onion. Sprinkle evenly with the salt and pepper. Pour the milk over all and sprinkle with the cheese. Bake until the potatoes are tender and the top is browned, about 1 hour and 10 minutes.