These golden brown, creamy potatoes are quick and easy. Making the cream sauce before assembly ensures a smooth scallop.
Recipe from a very old Canadian living gas station magazine
3 tbsp flour
3 tbsp butter
4 medium Potatoes, peeled and thinly sliced (about 4 cups)
1/2 tsp salt
2 green onions, thinly sliced
1/4 tsp pepper
1/2 tsp mustard powder
1 1/2 cups milk
1/2 cup freshly grated Parmesan cheese
3/4 cup shredded Swiss cheese or cheddar if you prefer
In an 8 cup (2 L) microwavable dish, melt butter at HIGH for 30- 50 seconds; whisk in flour, salt and pepper and dried mustard powder.
Stir in milk
Then microwave uncovered at HIGH for 3-5 minutes, until thickened, stirring twice.
Stir in parmesan cheese.
In an 8 cup (2 L) microwavable casserole layer a bit of sauce, potatoes, onion and sauce, making 3 layers of sauce and 2 layers of potatoes.
Ending with generous amount of sauce.
Cover and microwave at HIGH for 18-22 minutes or until potatoes are tender.
Sprinkle grated cheese onto top and broil on high 3-5 minutes, or till lightly browned.
Sprinkle with a little bit of paprika if desired. (about 1/8th teaspoon)