In two shallow well greased 8 cup casseroles, layer potatoes and onions, sprinkling salt and pepper between layers.
In saucepan, melt butter over medium heat; stir in flour until well blended. With wire whisk, mix in hot stock; cook, stirring constantly, until boiling and thickened. Pour over potatoes and onions; sprinkle with paprika to taste. Bake, uncovered, in 350 F. oven for about 50 minutes or until potatoes are tender and golden brown. Makes about 12 servings.
Canadian Living Entertaining Cookbook
Author's Comments
Scalloped potatoes made with chicken stock instead of milk have wonderful flavor.
Instructions
In two shallow well greased 8 cup casseroles, layer potatoes and onions, sprinkling salt and pepper between layers.
In saucepan, melt butter over medium heat; stir in flour until well blended. With wire whisk, mix in hot stock; cook, stirring constantly, until boiling and thickened. Pour over potatoes and onions; sprinkle with paprika to taste. Bake, uncovered, in 350 F. oven for about 50 minutes or until potatoes are tender and golden brown. Makes about 12 servings.
Canadian Living Entertaining Cookbook
Author's Comments
Scalloped potatoes made with chicken stock instead of milk have wonderful flavor.
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scalloped potato, side dishes