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Stacey's Scalloped Potatoes
An old time staple shared by Stacey Messina Weiss
2 large russet potatoes, sliced thin 1/2 yellow onion, finely chopped 1 t garlic powder 1 t paprika 1 T parsley flakes salt & pepper to taste 3 T butter 1/3 cup flour 1 can cream of mushroom soup 2 cups shredded sharp cheddar cheese 2 cups milk
Preheat oven to 350F
In 2 qt pan, melt butter. Slowly add flour whisking until thoroughly blended and smooth.
Add milk slowly and whisk until blended.
Add can of soup, onions and salt & pepper. Add cheese and stir until mixed in.
Let sit on low heat until cheese starts to melt. Prepare a casserole dish and add 1 cup of the sauce.
Layer all sliced potatoes evenly. Cover with remaining sauce.
Sprinkle top with paprika and parsley.
Bake 55-60 minutes until potatoes are soft and sauce is thick and bubbly.