CLASSIC SCALLOPED POTATOES
2 tablespoons butter or margarine
2 cups sliced onion
4 large baking potatoes, peeled and sliced
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup heavy (whipping) cream
3/4 cup chicken broth
pinch nutmeg (optional)
Preheat oven to 350 degrees F.
Melt butter in large skillet over medium heat. Add onions. Cook for 10 minutes, stirring until tender. Do not brown.
Toss potatoes with parsley, salt and pepper. Heat heavy cream, broth and nutmeg in saucepan to boiling.
Spread 1/3 of potato mixture in 8x8 baking pan. Layer half of onion mixture on top. Repeat layering with remaining potato mixture and onion mixture, ending with potato mixture. Pour cream mixture over top. Cover with foil.
Bake for 30 minutes. Baste potatoes with cream mixture and bake for 30 minutes more.
Servings: 6
Source: Home Cooking Magazine, March 1999
2 tablespoons butter or margarine
2 cups sliced onion
4 large baking potatoes, peeled and sliced
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup heavy (whipping) cream
3/4 cup chicken broth
pinch nutmeg (optional)
Preheat oven to 350 degrees F.
Melt butter in large skillet over medium heat. Add onions. Cook for 10 minutes, stirring until tender. Do not brown.
Toss potatoes with parsley, salt and pepper. Heat heavy cream, broth and nutmeg in saucepan to boiling.
Spread 1/3 of potato mixture in 8x8 baking pan. Layer half of onion mixture on top. Repeat layering with remaining potato mixture and onion mixture, ending with potato mixture. Pour cream mixture over top. Cover with foil.
Bake for 30 minutes. Baste potatoes with cream mixture and bake for 30 minutes more.
Servings: 6
Source: Home Cooking Magazine, March 1999
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