Wisconsin Machine Shed Scalloped Potatoes
3 cups milk (about)
1 tablespoon chicken base
1 small onion, chopped
1 small bunch parsley, chopped (about 1/4 cup)
1 tablespoon chopped garlic
2 teaspoons black pepper
4 tablespoons (1/2 stick) butter
1/2 cup flour
1/2 pound Swiss cheese, grated
2 1/2 pounds baking potatoes
In medium saucepan, combine milk, chicken base, onion, parsley,
garlic and pepper. Bring to boil and simmer 5 minutes.
In small saucepan, melt butter. Add flour and cook 1 minute,
Gradually add some of milk sauce to butter-flour mixture to thin,
then add all back to medium saucepan. Cook, stirring constantly,
until sauce thickens; if sauce seems too thick to cook and stir, add
more milk in 1-tablespoon increments.
Remove from heat and gradually add cheese, stirring until melted.
(Sauce will be thick.)
Preheat oven to 350 degrees.
Peel potatoes and cut into 1/8- to 1/4-inch slices.
In 4-inch-deep casserole that measures about 6 by 6 inches, mix
potatoes and sauce. Cover with foil or lid and bake in preheated
oven 50 to 60 minutes or until potatoes are fork-tender. Remove foil
or lid and bake an additional 15 minutes or until top is browned.
Serve directly from casserole.
Makes 8 to 10 servings.
Source: Wisconsin Machine Shed restaurant, N14-W24145 Tower Place,