Old-Time Scalloped Potatoes
4 medium-size potatoes (about 11⁄3 pounds total), peeled and thinly sliced
1 medium-size yellow onion, chopped
1⁄4 cup water
1⁄4 teaspoon each salt and black pepper
1⁄4 teaspoon celery seeds (optional)
11⁄2 cups low-fat (1% milkfat) milk
3 tablespoons all-purpose flour
2 tablespoons minced parsley
1⁄2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1 medium-size yellow onion, chopped
1⁄4 cup water
1⁄4 teaspoon each salt and black pepper
1⁄4 teaspoon celery seeds (optional)
11⁄2 cups low-fat (1% milkfat) milk
3 tablespoons all-purpose flour
2 tablespoons minced parsley
1⁄2 cup shredded reduced-fat Cheddar cheese (2 ounces)
How to make it 1 hour, 2 minutes
1
In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
1
In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
2
Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
3
Place half of the potatoes in a lightly greased 11⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.
* rd.com
Place half of the potatoes in a lightly greased 11⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.
* rd.com
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