Description

Scalloped Potatoes:
Cheesy & Mustard

1 cup half and half cream
1tbsp Dijon mustard
2 tbsp parsley or chives
dash of pepper
3 tbsp butter
3 tbsp flour
1 tbsp diced onion
1/4 pound Velvetta cheese
1/4 pound Swiss cheese
1 clove garlic minced
6 medium sized potaotes
1 large onion

Heat oven to 350 degrees.  In samll bowl, blend together half and half cream, mustard and pepper.  In saucepan, heat butter until bubbly.  Add diced onion and saute until transparent.  Add flour to pick up butter.  Saute mixture 1 minute. Add half and half mustard mixture slowly, stirring constantly so no lumps appear.  Thicken slightly and add cheeses.  cook until cheese blends into sauce.  Add parsley and minced garlic.  Lightly butter casserole dish.  Layer potatoes, then onion slices and cheese sauce.  Do this three times or until mixture and vegetables will acommodate.  End with cheese sauce  so potatoes do not burn while baking.  Bake  covered for 1 hour, then remove lid and cook for 30 – 40 minutes.  Potatoes are done when knife is inserted in middle of casserole and should easily reach the bottom.

Ensure that you do not overfill your casserole dish or you will have an oven to clean!

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