On the menu was Scalloped Potatoes and Parsnips and while it was a yummy home cooked winter themed meal I think the next time I do it I will omit the Parsnips. They have a sweetness that I didn't quite like in this dish. (Though I do like Parsnips on their own mind you... just didn't like them with my potatos.)
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4 cups heavy cream
2 teaspoons dry mustard
11/2 teaspoons salt
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
2 baking potatoes, cut in half lengthwise, then in 1/4-inch lices crosswise
2 parsnips, cut into 1/4-inch slices
1 onion, chopped
2 cups shredded sharp Cheddar cheese
1. Melt butter in medium saucepan over medium-high heat. Add flour and shisk constantly 3 to 5 minutes. Slowly shisk in cream, mustard, salt, thyme and pepper. Stir until smooth.
2. Place potatoes, parsnips and onion into slow cooker. Add cream sauce. Cover; cook on LOW 7 hours or on HIGH 3.5 hours or until potatoes are tender.
3. Stir in cheese. Cover until cheese melts.
|Sloppy goodness on a plate!|