Parmigiano Scalloped Potatoes
IntroductionDelicious Parmigiano Reggiano scalloped potatoes. Serve along side baked ham or pork filet. Delicious Parmigiano Reggiano scalloped potatoes. Serve along side baked ham or pork filet.
Number of Servings: 6
880 grams Potatoes, Russet, raw, sliced, 880 gram(s)
1/2 cup Parmigiano Reggiano Cheese, grated
3 tablespoons Flour, Self-Rising, Enriched
1 tablespoon King Arthur Hi Maize Fiber
8 ounces Milk, 1%
1/2 tablespoon Butter, unsalted
salt and pepper to taste
May substitute skim evaporated canned milk for 1% milk. Nutrition values will change. Salt is not figured into nutrition values.
Preheat oven to 400 degrees. Slice potatoes thinly. Spray 9x9x2-inch baking dish with cooking spray. Mix flour and fiber together. Layer 1/3 sliced potatoes, sprinkle 1/3 flour mixture,1/3 Parmigiano Reggiano, salt & pepper to taste; repeat ending with potatoes only. Sprinkle top with last 1/3 Parmigiano. Heat milk and butter in microwave. Pour into side of potatoes, without disturbing top layer (should come half way up potato layers). Loosely cover top with foil; bake for 30 minutes. Remove foil, reduce heat to 350 degrees. Continue baking for 60 minutes or until top is golden brown and milk has evaporated. Let sit for 5 minutes before serving.