Yield: 8 servings
2 lb (about 6 medium) potatoes, peeled and thinly sliced
3 tbsp butter or margarine
1/4 cup chopped onion
3 tbsp all-purpose flour
1 tsp salt
1/4 tsp ground black pepper
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1 cup water
1/3 cup grated Parmesan cheese
1 PREHEAT oven to 350° F. Grease 11 x 7-inch baking dish.
2 PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set aside.
3 HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
4 BAKE for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
5 NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add a combination of chopped ham, red bell pepper and/or ORTEGA Diced Green Chiles to the potatoes prior to baking. Or, add 1 cup shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese