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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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There is no meat in this one. From Carnation Ingredients:
2 lbs medium potatoes, peeled and thinly sliced |
3 tablespoons butter |
1/4 cup onion, chopped |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (12 ounce) can carnation evaporated milk |
1 cup water |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 11x7 inch baking dish.
3. Place potatoes in large saucepan.
4. Cover with water and bring to a boil.
5. Cook over medium-high heat for 3 to 4 minutes then drain.
6. Set aside.
7. Heat butter in same saucepan over medium heat.
8. Add onion, stirring occasionally for 1 to 2 minutes or until onion is tender.
9. Stir in flour, salt and pepper.
10. Gradually stir in evaporated milk and water.
11. Cook, stirring constantly, until mixture comes to a boil.
12. Remove from heat.
13. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes.
14. Sprinkle with cheese.
15. Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
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