Light & Lovely Creamy Scalloped Potatoes

1. 1

   In a large saucepan of boiling salted water, cook sliced potatoes for 5 minutes or until slightly tender. Drain.

2. 2

   Meanwhile, in large skillet over medium heat, cook onion in chicken broth for about 4 minutes or until liquid has evaporated.

3. 3

   In a bowl, whisk together milk and flour, stir into onions. Bring to a boil, stirring as it thickens. Boil gently for 1 minute. Add salt, pepper to taste.

4. 4

   Combine sauce and potatoes, mixing gently but thoroughly. Pour into an 8-cup (2L) casserole dish. Cover with a lid or foil and bake in a 350u00b0F oven for 30 minutes or until potatoes are tender.

5. 5

   Uncover and sprinkle cheese over top, sprinkle lightly with paprika. Bake uncovered for 10 minutes or until cheese is melted and top is lightly browned. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.