Seasoned Potatoes

There is just something about potatoes. I think they are the perfect side dish.

I know, we aren’t supposed to eat a lot of potatoes. They are too starchy. They aren’t really a vegetable. Whatever -  I say!

I liked that the potatoes are partially cooked before assembling the scallop. I have tried many recipes where you use raw potatoes when assembling the dish.

The potatoes are almost never cooked through - or evenly with this method. Parboiling the potatoes first ensures that you have an even cook.

I liked the addition of the onion. It gave the potatoes just a touch of the onion flavor.

The white sauce was nicely seasoned. The paprika gave it some color and flavor.

Overall, the dish was wonderful. Great flavor - great cook.

It was a wonderful side dish!

Watch The Video

SCALLOPED POTATOES

2 Tablespoons Snipped Parsley

1 1/2 Cups Thinly Sliced Onion

4 1/2 Cups Thinly Sliced, Pared Potatoes

3 Teaspoons Salt

3 Tablespoons Butter

7 Teaspoons Flour

1/8 Teaspoon Pepper

1/8 Teaspoon Paprika

1 3/4 Cups Milk

Heat oven to 400 degrees. Bring 1 inch water to boil in a covered saucepan. Grease a 1 1/2 quart casserole. Add onions, potatoes, 2 teaspoons salt to water and boil, covered, for 5 minutes. Drain. In a double boiler, melt butter. Stir in flour, 1 teaspoon salt, pepper, and paprika. Slowly stir in milk. Cook, stirring, until smooth and thickened. Arrange one third of potatoes in casserole. Sprinkle with half the parsley. Pour on one third of the sauce. Repeat layers twice more. Bake 35 minutes.