Scalloped Potatoes and Parsnips

1. 1

   Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices.

2. 2

   In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened.

3. 3

   Remove cover and cook onion until any liquid in saucepan is evaporated.

4. 4

   Preheat oven to 425F.

5. 5

   Peel parsnips and potatoes.

6. 6

   Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices.

7. 7

   In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well.

8. 8

   Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.

9. 9

   Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.