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Ingredients
| russet potatoes: 6 whole potatoes |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 3 cups |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| onions: 1 (finely chopped) |
| Dijon mustard: 1/4 cup |
| parsley: 2 Tbl (chopped) |
Dijon Scalloped Potatoes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- Preheat oven to 350 degrees.
- Slice the potaoes thin and cover them with ice water. Then pat dry when you are ready to use them.
- In a medium saucepan melt butter and then add flour and cook over low haet for a few minutes. Add milk gradually until sauce begins to thicken. Then add the remaining ingredients except parsley.
- Grease a casserole dish and layer the potatoes and sauce 3 times, if possible.
- Sprinkle with parsely and bake 1 and 1/2 hours.