Creamy Scalloped Potatoes

   For the longest time, I was convinced that I didn't like scalloped potatoes, when in reality, I just didn't like potatoes from a box.  I'll admit that this recipe takes a little time and effort (mostly just to peel the potatoes), but it's well worth it.  To peel and slice the potatoes, I used my magical little gadget called the  apple-peeler-corer-slicer. It turns out it works for more than just apples. But of course there's nothing wrong with doing it the old-fashioned way with a knife.

INGREDIENTS:
5 lbs. of red potatoes (1 regular sized bag)
1/2 stick of butter
2 chopped green onions
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried parsley
1 cup milk
1 cup sour cream
1/4 cup shredded parmesan
1/2 cup shredded swiss cheese

DIRECTIONS:
1. Wash, peel, and thinly slice the potatoes. Boil a large pot of water and preheat oven to 350.

My handy dandy peeler thingy makes this fun shape!

2. Boil the slices for 15 minutes.

3. In a medium sized pot, melt the butter. Then, add the onion and cook for a minute. Then add the flour and salt and stir well.

4. Slowly stir in the milk and heat just until it starts to boil. Then turn the fire down to low.  It should get noticeably thicker by this point. Finally, stir in the sour cream and cheese and turn off the heat when it's melted.

5. Drain the potatoes and place a layer of them in the bottom of an 8x8 glass dish. Pour half of the sauce over them. Then repeat for the second layer.

6. Bake for 30 minutes until golden and bubbly.

Now that's definitely better than anything out of a box! Check out yesterday's pork chop recipe for a great idea of what to have with these, and come back tomorrow to learn to make your own ice cream!