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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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That's right - a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal. Ingredients:
12 potatoes, peeled and thinly sliced (i like youkon gold) |
3 onions, finely sliced |
salt and pepper |
1/3 cup butter |
1/3 cup flour |
3 cups boiling chicken broth |
Directions:
1. In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
2. In saucepan, melt butter, stir in flour and cook until blended.
3. Add chicken broth, cook until boiling and thickend.
4. Pour over potatoes.
5. Bake uncovered at 350* for 50 minutes.
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