1 to 1 1/2 cups thinly sliced onion
4 1/2 to 5 cups thinly sliced potatoes
2 teaspoons salt, divided
3 tablespoons butter
2 tablespoons plus 1 teaspoon flour
1 3/4 cups milk
1/8 teaspoon pepper
2 tablespoons fresh chopped parsley
1/2 to 1 cup shredded Cheddar cheese
paprika
Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain. Melt butter, blend in flour, pepper, and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Stir in parsley. Combine vegetables and cream sauce; place in a shallow casserole and bake, uncovered, at 400° for about 35 minutes. Sprinkle cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.
4 1/2 to 5 cups thinly sliced potatoes
2 teaspoons salt, divided
3 tablespoons butter
2 tablespoons plus 1 teaspoon flour
1 3/4 cups milk
1/8 teaspoon pepper
2 tablespoons fresh chopped parsley
1/2 to 1 cup shredded Cheddar cheese
paprika
Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain. Melt butter, blend in flour, pepper, and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Stir in parsley. Combine vegetables and cream sauce; place in a shallow casserole and bake, uncovered, at 400° for about 35 minutes. Sprinkle cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.
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