Scalloped Potatoes #2
Source of Recipe
from quickandeasy recipes
List of Ingredients
Scalloped Potatoes #2
2 lb. (about 6 medium) potatoes, peeled and thinly sliced
3 tablespoons butter or margarine
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1, 12 ounce can evaporated milk
1 cup water
1/3 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Grease a 11x7x2 inch baking dish.
Place potatoes in large saucepan. Cover with water; bring to a
boil. Cook over medium/high heat for 3 to 4 minutes; drain.
Set aside.
Heat butter in same saucepan over medium heat. Add onion; cook,
stirring occasionally, for 1 to 2 minutes or until onion is tender.
Stir in flour, salt and pepper. Gradually stir in evaporated
milk and water. Cook, stirring constantly, until mixture comes to
a boil. Remove from heat. Arrange potatoes in prepared baking dish;
pour milk mixture over potatoes. Sprinkle
with cheese.
Bake for 25 to 30 minutes or until potatoes are tender
and cheese
is light golden brown.
Note:
For a twist on the traditional, spice up your Scalloped Potatoes with
these tips.
Add a combination of chopped ham, red bell pepper and/or diced green
chiles to the potatoes prior to baking.
Or,
add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after
it is removed from the heat and top the dish with additional
shredded cheddar cheese in place of Parmesan cheese.Recipe
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