Kentucky Scalloped Potatoes

Kentucky Scalloped Potatoes
by: kentucky cook

preheat oven to 350

6 medium potatoes, peeled and sliced thin
4 Tbls margarine
1 small onion, peeled & chopped
3 Tbls all purpose white flour
1 tsp salt
1/4 tsp ground black pepper medley
1 12 oz. can evaporated milk
1 C water
1/3 C + grated parmesan cheese
or you can use your favorite shredded cheese or cheese blend.

Place potatoes in large saucepan / stockpot,
cover with water & bring to a boil.
Cook over medium to high heat for about 5 minutes.

Drain, remove potatoes, arrange potatoes in large greased baking dish
set aside while making sauce.

Melt butter in the saucepan over medium heat.
Add onions, stirring occasionally until onions are tender, takes only a few minutes.
Stir in flour, salt and pepper, mix well.
Stir in evaporated milk and water slowly.
Cook, stirring constantly until mixture comes to a boil.
Remove from heat and pour milk mixture over potatoes.
Sprinkle with cheeses

Bake for 25 to 30 minutes

Variations before baking;

add a small can of diced green chilies
or a 6 oz can of chopped / chunk cooked ham
or a small diced red bell pepper
or a small diced green pepper
or a med to large sweet onion
or a diced green onion
or a handfull of cooked, crumbled bacon

right before serving :
sprinkle with fresh chives



Diary of a Kentucky Cook