Parmesan Scalloped Potatoes Recipe
This Parmesan Scalloped Potatoes recipe is easily right at the top of my most loved recipe list. Use the freshest of Vegetable available to get a flavorful Parmesan Scalloped Potatoes. Its good to make Parmesan Scalloped Potatoes for your family member whose diet is full of Low Fat recipes. I just love Side Dish recipes and this dish is my only favorite amongst them. Tell me how you enjoyed my Parmesan Scalloped Potatoes. Feedback helps to keep me going and experimenting more.
Ingredients
1/4 cup unbleached flour
2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried
1/8 teaspoon ground white pepper
2 pounds baking potatoes (about 6 medium)
2 small yellow onions, thinly sliced and separated into rings
1/2 cup grated nonfat or reduced-fat Parmesan cheese
2 cups evaporated skim milk
Directions
1. Combine the flour, parsley, and pepper in a small bowl, and set aside.
2. Scrub the potatoes, and slice them thinly (slightly less than 1/4 inch). Measure the potatoes. There should be 6 cups. (Adjust the amount if necessary.)
3. Coat an 8-x-l 2-inch baking dish with nonstick cooking spray. Arrange 2 cups of the potatoes in a single layer over the bottom of the dish, slightly overlapping the slices. Lay half of the onion rings over the potatoes, and sprinkle the onions with half of the flour mixture and 2 tablespoons of the Parmesan. Repeat these layers, and top with the remaining 2 cups of potatoes. Pour the milk over the potatoes, and sprinkle with the remaining 1/4 cup of Parmesan.
4. Cover the dish with aluminum foil, and bake at 350°F for 45 minutes. Remove the foil, and bake for 30 additional minutes, or until the potatoes are tender and the top is golden brown.
2. Scrub the potatoes, and slice them thinly (slightly less than 1/4 inch). Measure the potatoes. There should be 6 cups. (Adjust the amount if necessary.)
3. Coat an 8-x-l 2-inch baking dish with nonstick cooking spray. Arrange 2 cups of the potatoes in a single layer over the bottom of the dish, slightly overlapping the slices. Lay half of the onion rings over the potatoes, and sprinkle the onions with half of the flour mixture and 2 tablespoons of the Parmesan. Repeat these layers, and top with the remaining 2 cups of potatoes. Pour the milk over the potatoes, and sprinkle with the remaining 1/4 cup of Parmesan.
4. Cover the dish with aluminum foil, and bake at 350°F for 45 minutes. Remove the foil, and bake for 30 additional minutes, or until the potatoes are tender and the top is golden brown.
