Shortcut Scalloped Potatoes

Parboiling the potatoes first saves time, and you know the potatoes will be done when you pull them out of the oven.  Regular oven-baked scalloped potatoes can take 1-1/4 hours or more in the oven - these will be done in under 1/2 hour!

Ingredients:
3 Tbsp butter, divided
2 Tbsp flour
1 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups milk
5 medium potatoes, peeled & thinly sliced *
1 small onion, peeled & thinly sliced *
chopped green pepper (optional)
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese, or equivalent slices torn into chunks

Directions:
1)  Preheat oven to 350 degrees.
2) Place sliced potatoes in a sauce pan and cover with water.  Bring to a boil and cook about 10 minutes. Test with a fork and remove from heat when tender.
3)  In a small saucepan, melt 2 Tablespoons butter.  Add onion. Cook a few minutes until onion is translucent.  Whisk in flour, salt and pepper.  Gradually add milk, stirring with whisk.  Cook about 2 minutes, until thickened.  Set aside.
4) Grease a medium sized casserole.  Drain potatoes.  Layer half the potatoes, half the sauce into the casserole. (and green pepper if desired)  Repeat.  Sprinkle cheese on top.
5) Melt remaining Tablespoon of butter in a small bowl in the microwave.  Add bread crumbs and toss with a fork to coat thoroughly.  Sprinkle on top of the cheese.
6) Bake about 15-20 minutes - until hot and bubbly.  Let cool 5 minutes before serving - potatoes tend to hold the heat well.
Serves 4 or 5.

*I sliced the potatoes and onion with a mandolin.  Medium setting for the potatoes and thin setting for the onion.
Original recipe from the kitchen of Jean B at weeklymenufrommom.blogspot.com