Does anyone have a good Scalloped potato recipe

Sensational Potato Casserole (very, very tasty)

Sensational Potato Casserole

Golden potatoes give this a bright glow, but white potatoes work well.

10 Yukon gold potatoes (3-1/2 lb/1.75 kg) 10
2 Onions, sliced 2
1 tsp Herbes de Provence or dried thyme 5 mL
3/4 tsp Each salt and pepper 4 mL
1/4 cup Butter 50 mL
1/4 cup All-purpose flour 50 mL
2-1/2 cups Hot chicken or vegetable stock 625 mL
1 tbsp Cider vinegar 15 mL

Topping:

1/4 cup Butter 50 mL
2 cups Coarse fresh bread crumbs 500 mL
1/4 cup Chopped fresh parsley 50 mL

Peel and thinly slice potatoes to make 8 cups (2 L). Spread half of the
onions in greased 12-cup (3 L) oval casserole dish or 13- x 9-inch (3 L)
baking dish. Top with half of the potatoes; sprinkle with half each of the
herbes de Provence, salt and pepper. Repeat layers.

In saucepan, melt butter over medium heat; blend in flour. Whisk in
stock; cook, stirring, for 5 minutes or until thickened. Stir in vinegar.
Pour over potatoes. Cover and bake in 375ºF (190ºC) oven for 1 hour
and 15 minutes or until tender. (Can be prepared to this point, cooled
and refrigerated for up to 24 hours; reheat, covered, in bottom third
of 375°F/190°C oven for 40 minutes or until heated through before
continuing.)

Topping: In saucepan, melt butter; stir in crumbs and parsley. Sprinkle
over casserole. Broil for 2 to 3 minutes or until golden.

Makes 12 servings.

Per serving: about 185 cal, 4 g pro, 8 g total fat (5 g sat. fat), 24 g carb, 2 g fibre, 21 mg chol, 427 mg sodium. % RDI: 2% calcium, 6% iron, 8% vit A, 13% vit C, 7% folate.

 
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