VEGETABLES: Please add this--my favourite version of scallop potatoes--to your collection.

SCALLOP POTATOES:

 

 

 

4 medium potatoes, peeled and thinly sliced              

2 tbsp. butter

2 tbsp. all-purpose flour                                             

1 ½ cups milk

salt and pepper to taste                                               

½ cup grated cheese

1 to 2 medium onions, sliced into rings

 

 

 

Preheat oven to 350 degrees F.  Butter a large baking dish and arrange potatoes and onions in alternate layers in the prepared pan.

 

In a saucepan over medium-low heat, melt butter. Stir in flour and cook roux for 2-3 minutes, stirring until roux is slightly coloured. Scald milk until hot and add gradually into the roux, whisking with a whisk and stirring continuously. Cook over medium-high heat until mixture comes to a boil. Cover saucepan, reduce heat and simmer sauce for 10 minutes. Season sauce with salt and pepper to taste and pour sauce over the potatoes and onions. If you cannot see the sauce through the top layer, you’ll need to make more sauce.

 

Sprinkle the surface with grated cheese. Cover the dish with lid or a double thickness of foil. Cook 1 ½ hours or until potatoes are tender. Remove cover for the last 20 minutes to brown the top.