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"The belly rules the mind."--Spanish Proverb

Scalloped Potatoes and Parsnips Recipe

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This recipe for Scalloped Potatoes and Parsnips is from The Child Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter
4 Tbs. flour
1 ¾ C. heavy cream
1 tsp. dried thyme
2 tsp. dried mustard
1.5 tsp salt
1 tsp pepper
3 Yukon Gold potatoes, cut in half lengthwise, then sliced ¼ inch thick
3 parsnips, sliced ¼ inch thick
2 onions, chopped
2 C. Shredded cheddar cheese (I use Tillamook)
Directions:
Directions:
Melt butter in a small saucepan over medium heat. Add flour and whisk constantly for 3-5 minutes. Slowly whisk in the cream, thyme, mustard, salt and pepper until smooth. Place potatoes, parsnips and onion in a crock pot. Add white sauce and carefully combine. Cover and cook on low for 7 hours, or high for 3-4 hours. Stir in cheese until melted.

 

 

 

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