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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Cheesy and creamy through the center Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup milk |
3/4 cup half-and-half |
4 medium white potatoes, thinly sliced (about 1 1/2 lbs) |
1/3 cup chopped onion |
1 tablespoon dried parsley flakes (or 2 tbs snipped fresh parsley) |
1 cup grated cheddar cheese |
Directions:
1. Grease 1 1/2 quart casserole.
2. Set aside.
3. In small saucepan melt butter.
4. Stir in flour, salt and pepper.
5. Blend in milk and half-and-half.
6. Cook on medium high heat, stirring constantly, until heated through.
7. Set aside.
8. Layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole.
9. Repeat layers.
10. Top with remaining potatoes, parsley, cheese and sauce.
11. Bake in 375F degrees Convection oven on rack 3, 45-60 minutes (or bake in preheated 375F degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.
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