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Scalloped Potatoes With Parsley Recipe

by CookEatShare Cookbook

Ingredients

4 med. potatoes, peeled, sliced 1/4 c. chopped onion 1/4 c. minced parsley 2 tbsp. butter 1 clove garlic, chopped or possibly pressed

1 1/2 c. lowfat milk 1 1/2 tbsp. cornstarch 3/4 teaspoon salt 1/4 teaspoon pepper Minced parsley for garnish

Directions

1. Arrange half the potatoes in a well-buttered 2-qt casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer.
2. In saucepan, heat butter and add in garlic. Saute/fry 1 minute or possibly till garlic releases its flavor (you can smell it cooking). Blend lowfat milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring till thickened.
3. Pour over potatoes in casserole. Bake at 350 degrees for 1 hour 15 min. Or possibly bake at 300 degrees for 1 hour 45 min if baking along with a roast. Garnish with parsley.

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