Friday, October 21, 2011

Scalloped Potatoes from the Microwave

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
sprinkle paprika

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)

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