Do you remember that creamy potato bake that Grandma used to make? It was so delicious and always fill you up.
Well, we’ve got a classic recipe for you today, and it’s just like the scalloped potatoes of the 60s.
4 potatoes, peeled and thinly sliced
1 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 milk
3 tablespoons all-purpose flour
2 tablespoons minced parsley
1⁄2 cup shredded reduced-fat cheddar cheese
Cover the potatoes with water and bring to a boil over high heat. Lower the heat and simmer for 12 to 15 minutes or until potatoes are almost tender. Drain.
Preheat the oven to 180 degrees. In a small saucepan, combine the onion and the 1⁄4 cup water, bringing to a boil.
Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds.
In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring until the 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 casserole dish. 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 cheese!
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