Scallop Potatoes

1. 1

   Fill 6 quart pan with sliced potatoes to 2/3 full; add diced onions and water.

2. 2

   Cook until tender.

3. 3

   Drain all water off; add salt and pepper.

4. 4

   Set aside.

5. 5

   In a 4 quart pan, put milk and butter.

6. 6

   Have burner on medium heat.

7. 7

   Let get hot.

8. 8

   Dice cheese; add, stirring well all the time.

9. 9

   When all is melted, have flour dissolved in water, then add to mixture, stirring all the time. Pour over potatoes, then sprinkle parsley flakes over.

10. 10

    Put in oven and brown.

No additional tips available.