Scalloped Potatoes and Parsnips

Makes 4 Servings

  • 1 Large Red Onion
  • 2 Tbs. Water
  • 2 Parsnips (about 1/2 pound)
  • 2 Small Pennsylvania Russet Potatoes (about 3/4 pound)
  • 1-1/4 Cups Low-Fat (1%) Milk
  • 3/4 Cup Chicken Broth
  • 1-1/2 Tbs. All-Purpose Flour
  • A Pinch Freshly Grated Nutmeg
  • Preheat oven to 450° F.
  • Halve an onion lengthwise and cut crosswise into 1/4-inch-thick slices.
  • In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened.
  • Remove cover and cook onion until any liquid in saucepan is evaporated.
  • Peel parsnips and potatoes.
  • Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices.
  • In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well.
  • Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
  • Pour vegetable mixture carefully into a shallow 1-1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.


Get in Touch with Us

Contact Us
©2024 PA Co-Operative Potato Growers. All Rights Reserved.