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About.comSouthern Food
At a Glance
Course : Side Dish
Type of Prep : Bake, Casserole
Cuisine : U.S. Regional
 
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Scalloped Potatoes

From Diana Rattray,
Your Guide to Southern Food.
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Scalloped potatoes with basic white sauce, chopped onion, parsley, and sliced potatoes. Add cheese and bread crumbs to top this casserole, if desired.

INGREDIENTS:

  • 1 to 1 1/2 cups thinly sliced onion
  • 4 1/2 to 5 cups thinly sliced potatoes
  • 2 teaspoons salt, divided
  • 3 tablespoons butter
  • 2 tablespoons plus 1 teaspoon flour
  • 1 3/4 cups milk
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh chopped parsley
  • 1/2 to 1 cup shredded Cheddar cheese
  • paprika

PREPARATION:

Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain. Melt butter, blend in flour, pepper, and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Stir in parsley. Combine vegetables and cream sauce; place in a shallow casserole and bake, uncovered, at 400° for about 35 minutes. Sprinkle cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.

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