Old-Time Scalloped Potatoes

Hearty meals at grandma’s house often featured these stick-to-the-ribs potatoes, which are baked in a creamy sauce and topped with cheese.

[quicklook-recipe prep_time=”20 min” cook_time=”42 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 medium-size potatoes (about 11⁄3 pounds total), peeled and thinly sliced
  • 1 medium-size yellow onion, chopped
  • 1⁄4 cup water
  • 1⁄4 teaspoon each salt and black pepper
  • 1⁄4 teaspoon celery seeds (optional)
  • 11⁄2 cups low-fat (1% milkfat) milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons minced parsley
  • 1⁄2 cup shredded reduced-fat Cheddar cheese (2 ounces)

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 2 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Place half of the potatoes in a lightly greased 11⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese. [/step-item][/step-list-wrapper]

[nutrition-info calories=”228″ calories_fat=”” fat=”4g” sat_fat=”2g” choles=”14mg” sodium=”288mg” carbs=”38g” sugars=”” protein=”10g” fiber=”2g”]

[/nutrition-info]

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Originally Published in Reader's Digest