Holiday Scalloped Potatoes

By ezunich

Ingredients

• 1 1/2 lb round red potatoes or Yukon Gold potatoes
• 3/4 lb. sweet potatoes
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup butter or margarine
• 3 tbs all-purpose flour
• 2 1/4 cups milk
• 1/2 cup grated Parmesan cheese
• 1 tbs snipped fresh tarragon or 1/2 tsp dried tarragon crushed
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• Fresh tarragon (optional)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°. Thinly slice the red or Yukon Gold potatoes (do not peel). Peel and thinly slice the sweet potatoes.

2. In a medium saucepan cook onion in butter or margarine about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Add milk all at once. Cook and stir until thickened and bubbly. Stir in Parmesan cheese, tarragon, salt, and pepper.

3. Arrange half of the red or Yukon Gold potatoes and half of the sweet potatoes in a greased 2-quart baking dish, alternating in rows, if desired. Spoon half of the sauce over the potatoes. Arrange remaining potatoes and sweet potatoes over sauce. Top with remaining sauce.

4. Bake, covered, for 40 minutes. Uncover and bake about 30 minutes more or until potatoes are tender
and sauce is heated through. Garnish with fresh tarragon.