Mixed scalloped potatoes - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | (1 lb) sweet potatoes, peeled |
| 2 | mediums | (1 lb) yellow potatoes, peeled |
| 1 | pounds | Purple potatoes (or 1/2 lb each sweet & yellow potatoes), peeled |
| 2 | teaspoons | Salt |
| 2 | mediums | Onions, thinly sliced |
| 5 | tablespoons | Butter |
| 2 | tablespoons | All-purpose flour |
| 2 | cups | Milk |
| 1 | tablespoon | Chopped fresh or 1 t dried parsley leaves |
| 2 | teaspoons | Chopped fresh or 3/4 t dried marjoram leaves |
| ½ | teaspoon | Ground black pepper |
Directions
1. Cut all potatoes into ¼-inch-thick slices; place in heavy 4-quart saucepan. Cover potato slices with water; add 1 t salt and heat to boiling. Cook until potatoes are just tender-about 5 minutes. Drain in colander. Toss potato slices with onions and set aside.
2. In same saucepan, melt 4 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, 3 minutes, Remove from heat; gradually stir in milk until smooth. Return saucepan to heat and cook, stirring constantly, until sauce thickens-about 5 minutes.
Remove from heat and stir in remaining 1 t salt, the parsley, marjoram, and pepper.
3. Heat oven to 350'F. Butter shallow 1½-quart casserole or baking dish. Layer a third of the potatoes and onions in casserole. Pour half of sauce over potatoes and onions, lifting slices to cover evenly. Layer half of remaining potatoes and onions and cover with remaining sauce. Arrange remaining potatoes and onions on top, alternating colors. Melt remaining T butter; brush on top of scalloped potatoes. Bake, uncovered, 35 to 40 minutes or until all potatoes are tender and top begins to brown slightly.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary