Caramelized Onion Scalloped Potatoes

By á-2700

Paula Deen

Ingredients

• 1 Tbsp. butter
• 2 pounds sweet onions, sliced
• 1/3 cup all-purpose flour
• 1 (12 oz) can low-fat evaporated milk, divided
• 1 cup low-sodium chicken broth
• 1/2 tsp. ground black pepper
• 1/2 tsp. seasoned salt
• 2 Tbsp. fresh thyme leaves
• 5 pounds russet potatoes, peeled and sliced 1/8" thick
• 1/2 cup grated Pecorino Romano cheese

Preparation

Step 1

Preheat oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray.

In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, for 1 hour or until golden brown. (Monitor the onions closely during the end of the cooking time because they can burn easily.)

In a small bowl, whisk flour into 1/2 cup evaporated milk. In a medium saucepan, combine the remaining milk, chicken broth, pepper and salt. Bring to a boil over medium-high heat. Whisk in flour mixture; reduce heat to medium, and cook, whisking constantly, for 5 mins. or until thick. Stir in thyme leaves.

Arrange one-fourth of potato slices in the bottom of the baking dish. Spread one-fourth milk mixture over potatoes. Sprinkle one-fourth onions over sauce. Repeat layers 3 more times. Cover with aluminum foil.

Bake for 30 mins. Uncover and bake 45 mins. longer or until casserole is bubbly and potatoes are tender. Garnish with thyme if desired.