SCALLOPED POTATOES

By curly

Ingredients

• 2 pounds (about 6 medium) potatoes, peeled and thinly sliced
• 3 Tbsps butter
• 1/4 cup chopped onion
• 3 Tbsps all-purpose flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 can (12 oz) Carnation evaporated milk
• 1 can Cream of Mushroom soup
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 7 x 11-inch baking dish.

Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat 3 to 4 minutes; drain. Set aside.

Heat butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, 1 to 2 minutes or until onion is tender.

Stir in flour, salt and pepper. Gradually stir in 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 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.