Recipe by *Crystal*
This is a recipe that my mother would always make for us when I was a child. Blending the onions and celery was her crafty way to get us to eat this dish by disguising the veggies. Let me tell you, it worked great ;)
Top Review by Cook4_6
This was a really nice variation on scalloped potatoes and a great way to get some veges into the kids! I was excited because my no-potato girl took 2 helpings! I only had skim milk, so I used heavy cream and it blended too thickly in the blender, so I thinned it out with about 1/2 cup of skim. Excellent! The only change I would make next time is to reduce the salt. Made for Spring 2009 PAC.
- 6 medium potatoes, peeled and sliced
- 1⁄4 cup onion, diced
- 1⁄4 cup celery leaves
- 1⁄8 cup parsley
- 3 tablespoons flour
- 1⁄4 cup butter
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh cracked pepper
- 1 1⁄2 cups milk
- 2 cups sharp cheddar cheese, grated
- 1 dash paprika
- 1 dash cayenne
Directions See How It's Made
- Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
- Arrange potato slices in a buttered, 2 quart baking dish.
- Pour blended mixture over potatoes.
- Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
- Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
- Broil until chesse is bubbly and golden.