Scalloped Potatoes

By connieo

Ingredients

• 4 medium potatoes (Russet work well), sliced thin
• 1 medium onion, sliced thin
• 4 tablespoons fresh parsley, chopped
• 4 tablespoons margarine or butter
• 4 tablespoons flour
• 2 cups milk
• 2 cups grated Gruyere or shredded Swiss cheese
• 1/2 teaspoon thyme
• Salt
• Freshly ground pepper
• Fresh chives, snipped
• Cayenne (optional)

Details

Servings 4
Preparation time 30mins
Cooking time 130mins

Preparation

Step 1

Preheat the oven to 375 degrees F.

1. In a large saucepan, melt the margarine over medium heat.
2. Add the flour and mix to form a paste.
3. Add about ½ the milk to saucepan. Whisk vigorously to remove lumps.
4. When sauce is smooth, add remainder of the milk & continue to whisk.
5. When sauce begins to thicken, add the cheese.
6. Stir until sauce is to desired thickness. Remove from heat.
7. Spray baking dish with cooking oil spray (butter flavor preferred).
8. Layer 1 layer of potatoes in the dish and sprinkle with salt & pepper.
9. Sprinkle with parsley.
10. Layer the onions over the potatoes & snip some chives over top.
11. Layer spoonfuls of the sauce over the potatoes. DO NOT completely cover the potatoes with sauce… the sauce will expand during baking.
12. Layer another layer of potatoes on top of the sauce & sprinkle with salt, pepper & parsley.
13. Cover with sauce (a thin layer is sufficient). Don't overfill. May have some sauce leftover.
14. Sprinkle with cayenne pepper (optional).
15. Snip some chives over the potatoes.
16. Place baking dish on a cookie sheet.
Cover the whole top with foil and bake for 45 minutes at 375 degrees F.
17. Remove the foil and bake another 15 minutes or until casserole is bubbly and top begins to brown.