Old Time Scalloped Potatoes
- prep 20 min cook 42 min / serves 4
- 4 medium-size potatoes (about 1 1⁄3 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)
- 1 1⁄2 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)
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.
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.
Place half of the potatoes in a lightly greased 1 1⁄2-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.