Scalloped Potatoes 3
Your family will love these classic, creamy scalloped potatoes, a delicious side dish that complements all types of meals.
2 pounds potatoes (about 6 medium), 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
2 1/2 cups half-and-half (light cream)
1/3 cup freshly grated Parmesan cheese
- Preheat oven to 350°F (175°C). Grease 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 half-and-half. 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.
Makes 8 servings.