Feast your eyes on these scalloped potatoes topped with a cream sauce, bacon bits, and chopped parsley for a side dish favorite.
yukon gold potatoes,
all purpose flour
cut into small cubes
finely chopped parsley
half and half
Preheat oven to 350 degrees.
Thinly slice potatoes using a sharp knife or mandoline slicer, and wash/dry potatoes.
Parboil slices of potatoes in boiling water for 8 minutes.
In a 9X9 glass baking dish, layer in this order: thin layer of potatoes, sprinkle of flour, and dollops of butter. Repeat steps until all potatoes are layered.
Set aside, and in a small saucepan combine and heat half and half, paprika, salt, and dry mustard.
Add sauce to baking dish, and bake for 30 minutes.
Pull dish out of the oven, top with parsley and bacon, and continue to cook for 5 more minutes.
Serve immediately and enjoy!
Adapted From: “Joy of Cooking,” Cookbook; recipe on page 319