by Sana Sandström
Mashed potatoes might be the everyday way to serve potatoes, but holidays and occasions shout out for something extra special -- scalloped potatoes!
We've made our scalloped potatoes healthier by using milk and a bit less butter. For a creamier dish, substitute half and half or cream in place of the milk.
For a different taste sensation, you can add a bit of chopped fresh sage, rosemary, dill and thyme and experiment with the cheese. Try Gruyere, Danish Bleu or extra sharp cheddar. Some might melt better than others so do a "test" first.
Parmesan Scalloped Potatoes
Prep time: 15 minutes | Total time: 1 1/4 hours | Yield: 8 servings
• 3 pounds red potatoes.
• 1 medium yellow onion, chopped
• 1 cup lowfat milk
• 1/2 cup grated Parmesan cheese
• 4 tablespoons butter, cut into small cubes
• 1 tablespoon whole wheat flour
• 2 tablespoons fresh parsley
• 1/4 teaspoon pepper
• salt (optional)
Preheat oven to 350° F. Peel potatoes, if desired, and slice into thin circles.
Oil or butter a 13 by 9 inch pan. Layer the potatoes and onions with cubes of the butter. Pepper and sprinkle Parmesan cheese as you layer. Reserve about half the cheese to add near the end of cooking.
Whisk the flour into the milk. Carefully pour over the potatoes and cover with foil.
Bake for 40 minutes. Remove the foil. Sprinkle the remaining Parmesan cheese on top and bake for an additional 20 minutes. Let rest for 5 minutes before serving.
For a gourmet touch, thinly slice a fresh fennel bulb and chop the fronds. Add fresh chives and thyme. Layer this between the potatoes and cheese and bake following the scalloped potato instructions.
This dish is a perfect match when paired with chicken, lamb or pork.
How do you like to make your scalloped potatoes?
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