Light Scalloped Potatoes

I love this recipe... but what's not to love?   Cheesy, ooey, gooey potatoes....this is what dreams are made of.  AND they're lighter than the usual scalloped potatoes! Yessss.
When I first married my wonderful mister, I used to make the boxed version frequently.  Later, I decided to nix most prepackaged foods and I was thrilled to discover that the homemade version is simple and even more delicious.  The homemade version also allows control over the ingredients - I choose to use organic potatoes, because potatoes are on the "dirty dozen" list.  I use either 1%, or skim milk, which helps control some of the fat content.  I'm also able to add a variety of herbs and spices depending on the accompanying dish, or our particular tastes that day.
I like preparing this recipe in individual ramekins - instant portion control!  The potatoes can also be prepared in a shallow baking dish, they just take a bit longer to cook.
Best dishes and yummy dreams!

xo,

Lighter Scalloped Potatoes
Serves 4

3-4 medium sized organic russet potatoes (don't try to add more potatoes unless you double the liquid)

1/2 sweet onion, sliced and chopped thin

1/2 tbsp. unsalted butter

1/2 tbsp. flour

1 1/4 c. milk (I use 1 %)

1 c.  shredded cheddar cheese

1/2 tsp. salt

1/4 tsp. pepper 

1 tsp. parsley

1.  Wash, peel, and thinly slice the potatoes.  

2.  Melt the butter in a sauce pan.  Add the sliced onion and cook until opaque.

3.  Add the flour to the butter and onions.  Stir thoroughly.  

4.  Slowly add cold milk and spices, then add the potatoes.

5.  Bring the potatoes to a boil, cover, and cook for 5 minutes.

6.  Add the cheese and stir.

7.  Spray a dish, or 4 ramekins with nonstick cooking spray and pour in potato mixture.  

8.  Sprinkle with parmesan (or extra cheddar) and bake on 375 degrees until potatoes are tender (time varies depending on baking dish of choice - 15 minutes for ramekins, 25 minutes for baking dish).  

Thanks for reading, friends! xo