Potato Onion Escallop
Ingredients
- 1 L or 44 L Thinly sliced peeled potatoes
- 250 ml or 11 ml Thinly sliced onion
- 2 ml or 1/21/2 ml Salt divided
- 50 ml or 1/41/4 ml Margarine divided
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 50 ml or 1/41/4 ml All-purpose flour
- 1 ml or 1/41/4 ml Pepper
- 1 ml or 1/41/4 ml Paprika
- 500 ml or 22 ml Skim milk
- - Vegetable cooking spray
Directions
1. In medium-size saucepan, place potatoes and onion. Cover with water. Add 1 mL (1/2 tsp) salt. Bring to boil. Boil uncovered, 5 minutes. Remove from heat. Drain.
2. Melt 30 mL (2 tbsp) of the margarine. Combine with crushed cereal. Set aside for topping.
3. In small saucepan over low heat, melt remaining margarine. Stir in flour, remaining salt, pepper, and paprika; cook and stir 1 minute. Gradually add milk, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat.
4. Arrange half of the potatoes and onion in 2 L (8 cup) glass baking dish coated with cooking spray. Top with half of the sauce. Repeat, ending with sauce. Sprinkle with cereal topping.
5. Bake at 180° C (350° F) about 30 minutes or until potatoes are tender.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
