A stray from the norm in terms of scalloped potatoes, these are savory and
requested by the hubbers for Thanksgiving and Christmas.
Holiday Scalloped Potatoes
1-1/2 lbs red potatoes or yukon gold
1 lb sweet potatoes
1 medium onion, chopped (1/2 cup)
1/4 c. margarine
3 tbsp. flour
2-1/4 c. ff evaporated milk (very important for consistency)
1/2 c. parmesan cheese
1/2 tsp dried taragon
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350. Thinly slice the red or or yukon potatoes-
DO NOT PEEL. Peel and thinly slice the sweet potatoes.
In medium saucepan, cook onion in margarine until tender.
Stir in flour; cook and stir for 1 minute. Add milk all at once.
Cook and stir until thickened and bubbly. Stir in parmesan cheese,
tarragon, salt and pepper.
Arrange half of the potatoes in greased 2-qt. baking dish,
alternating in rows if desired. Spoon half of sauce over
potatoes. Arrange remaining potatoes and sweet potatoes over sauce.
Top with remaining sauce.
Bake covered for 40 minutes. Uncover and bake 30 minutes longer
or until potatoes are tender and sauce is golden.
NUTRITION FACTS: 237 calories, 10 g total fat ( 6 g saturated).
26 mg cholesterol, 366 mg sodium, 30 g carb, 3 g dietary fiber,
8 g protein