Parmesan Scalloped Potatoes
Parmesan Scalloped Potatoes must be assembled just before baking. However, this simple recipe for scalloped potatoes is a snap to prepare and requires little attention once you have it in the oven. There are many scalloped potato recipes but this is one that is quick and easy to fix and with only 0.3 grams of fat, you can't beat it.
Potatoes are a staple in most homes so trying this recipe will add to your variety of potato recipes.
- 1/4 c. unbleached flour
- 2 tbsp. finely chopped fresh parsley, or 2 tsp. dried
- 1/8 tsp. ground pepper
- 2 lbs. baking potatoes
- 2 small yellow onion, very thinly sliced and separated into rings
- 1/2 c. nonfat or reduced-fat shredded Parmesan cheese
- 2 c. evaporated skim milk
Combine the flour, parsley and pepper in a small bowl then set aside.
Scrub the potatoes and slice them very thin. Measure the potatoes. There should be 6 cups to use in your Parmesan Scalloped Potatoes. (Adjust the amount if necessary.)
Coast an 12x8 inch baking dish with nonstick cooking spray. Arrange 2 cups of the potatoes in a single layer over the bottom of the dish, slightly overlapping. Lay half of the onion rings over the potatoes and sprinkle the onions with half of the flour mixture and 2 tablespoons of the Parmesan cheese. Repeat these layers with the remaining 2 cups of potatoes. Pour the milk over the potatoes and sprinkle with the remaining 1/4 cup Parmesan.
Cover the dish and bake at 350° F. for 45 minutes. Remove the cover and bake for 30 additional minutes or until the potatoes are tender and the top is golden brown. Remove the dish from the oven and let sit for 5 minutes before serving.
Parmesan Scalloped Potatoes are good with my Oven Fried Chicken recipe.