#1516 - Parmesan Scalloped Potatoes

(by Shirley McNevich)

8 medium red potatoes (washed, peeled and sliced thin)
2 TBSP Parkay margarine
1 onion (chopped)
2 TBSP flour
1/2 cup milk + extra milk
1/2 cup grated Parmesan cheese (or more)
1/2 tsp. pepper
1 tsp. salt

In a greased microwave safe casserole dish add potato slices, chopped onions, salt and pepper--stir until mixed. Cut Parkay into small pieces and dot the top of the mixture with Parkay. Put the lid on the casserole dish. Microwave on high for 12-15 minutes--bring it out and stir it. In a bowl add flour and 1/2 cup milk--stir until smooth. Pour the milk mixture over the top of the potatoes, then add enough milk to almost cover the potatoes. Add the Parmesan cheese to the potatoes--stir. Put the casserole dish back in the microwave without the lid--microwave on high for 5 minutes--stir and test. If not done enough or hot enough, keep returning them to the microwave for 3 minutes at a time, stirring each time you remove them from the microwave.