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Scalloped Potatoes

Lorraine Kiefer, South Jersey Unit

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Classic scalloped potatoes layered with Parmesan and fresh herbs in a creamy white sauce.

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Cook Time 1 hour
SERVINGS: 6 servings
RECIPE CATEGORY: Side Dishes
HERB: Chives, Dill Weed, Parsley
KEYWORDS: baked, cream, milk, onion, Parmesan

 Ingredients
Instructions

Ingredients

  

  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 cup grated Parmesan cheese
  • 1 ½ cups milk
  • 2 tablespoons fresh chives (chopped)
  • 2 tablespoons fresh dill weed (chopped)
  • 6 large potatoes (peeled and thinly sliced)
  • 1 onion (thinly sliced)
  • ¼ cup fresh parsley (chopped)
  • salt (to taste)

Instructions

 

  1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
  2. Melt butter over medium heat; stir in flour. Slowly add milk, stirring constantly until smooth and thickened. Stir in Parmesan.
  3. Layer potatoes, onions, and herbs in the prepared dish. Pour white sauce over; salt to taste.
  4. Bake 1 hour, until potatoes are tender and beginning to brown.

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