Scalloped Potatoes (in traditional cream sauce)

Scalloped potatoes with basic white sauce, chopped onion, parsley, and sliced potatoes. Add cheese and bread crumbs to top this casserole, if desired.

Ingredients:

    * 1 to 1 1/2 cups thinly sliced onion

    * 4 1/2 to 5 cups thinly sliced potatoes

    * 2 teaspoons salt, divided

    * 3 tablespoons butter

    * 2 tablespoons plus 1 teaspoon flour

    * 1 3/4 cups milk

    * 1/8 teaspoon pepper

    * 2 tablespoons fresh chopped parsley

    * 1/2 to 1 cup shredded Cheddar cheese

    * paprika

Preparation:

In a sauce pan, melt butter, blend in flour, pepper, and a teaspoon of salt. Add milk and cook until thickened, stirring constantly. Be careful not to scorch. Taste cream sauce before continuing to make sure it doesn't taste scorched. Stir in parsley.

Layer potatoes and onion in the crockpot. Pour Cream mixture over all. Cook on low 8 to 10 hours. The last 20 to 30 minutes, sprinkle with paprika, add cheese on top and/or bread crumbs if desired.  Ready when cheese is melted.

-or- in regular oven

Preparation:

Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain. Melt butter, blend in flour, pepper, and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Stir in parsley. Combine vegetables and cream sauce; place in a shallow casserole and bake, uncovered, at 400° for about 35 ti 45 minutes. Sprinkle cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.