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Wednesday, November 19 2014
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground black pepper
  • 1    cup   whipping cream, half-and-half, or light cream
  • 1/4   cup   grated Parmesan cheese
  • 2    pounds   russet potatoes, peeled and cut into 1/8-inch-thick slices
  •     Snipped fresh chives (optional)
In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
Bake, covered, in a 325 degrees oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.

nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 20, chol. (mg) 68, sat. fat (g) 12, carb. (g) 24, fiber (g) 2, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 17.12, sodium (mg) 319, calcium (mg) 80.77, iron (mg
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email

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