2 CHEESE SCALLOPED POTATOES

I roasted a chicken last night and just didn't feel like making 

mashed potatoes again, so I looked online for something good

 to do with potatoes. I have never been crazy about scalloped 

potatoes because they always just taste like milk paste to me.

I found this recipe on www.allrecipes.com and tried it because: 

a) I had all the ingredients, b) it didn't use canned "cream of" 

soups which I don't like very much and c) it cooked in less 

than 2 hours.

These were very tasty, very easy, liked by everyone and 

definitely going into my permanent cookbook!

2 CHEESE SCALLOPED POTATOES

2 Tablespoons chopped onion
3 Tablespoons butter
1/4 cup all purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups milk
3/4 cup shredded Swiss Cheese
3/4 cup shredded Cheddar Cheese
2 Tablespoons parsley, minced
5 medium potatoes, peeled & sliced thin

In a saucepan, saute onion in butter until tender. Stir in flour, 

salt and pepper until blended. Gradually whisk in milk. Bring

to a light boil over medium heat (watch carefully--milk will 

burn easily), cook and stir 2 minutes until thick. Remove 

from heat and stir in cheeses until melted.

Place 1/2 the potatoes in a greased 2 quart baking dish; 

cover with half the sauce. Sprinkle parsley evenly over the 

sauce. Top with remaining potatoes and cover with 

remaining sauce. Sprinkle with parsley.

Cover and bake at 350 degrees for 1 1/2 hours until bubbly. 

Uncover and bake an additional 10 minutes until the top is

lightly browned.

4 large servings.