Scalloped Potatoes

Directions

Creamed Onion Mixture

1. Preheat oven to 400°F (204°C). Grease a 2.5 quart casserole dish and set aside.
2. In a large skillet, sauté onions and garlic in butter until tender over medium heat.
3. Slowly add Kinnikinnick All Purpose Flour Blend to onion mixture and stir until combined.
4. Slowly add vegetable stock to onion mixture, stirring until thickened (approx. 3 - 5 minutes) over medium heat.
5. Reduce heat to medium-low and add cream. Continue to stir until thickened slightly (approx. 2 - 3 minutes).
6. Remove from heat and set aside.

Assembly

1. Spread half the potatoes evenly on the bottom of casserole dish. Season with ½ teaspoon salt and ½ teaspoon pepper.
2. Top first layer of potatoes with ½ the Creamed Onion Mixture, 1 cup of the cheddar cheese and all of the parmesan cheese.
3. Add layer of remaining potato slices. Season with reserved ½ teaspoon salt and ½ teaspoon pepper.
4. Spread remaining Creamed Onion Mixture evenly over seasoned potatoes.
5. Top with reserved 1 cup cheddar cheese.
6. Sprinkle with fresh thyme.
7. Cover casserole dish with foil and bake in preheated oven for 40 minutes.
8. Remove foil and continue to cook for an additional 30 minutes or until potatoes are tender.
9. Remove from oven and let cool for 10 minutes before serving.

Yields 8 - 10 portions