Microwave Scalloped Potatoes
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Potatoes||4 , peeled and sliced|
|Green onions||3 , sliced|
|Shredded swiss cheese||3⁄4 Cup (12 tbs)|
In 8-cup (2 L) microwaveable measure, microwave butter at High for 30 to 40 seconds or until melted; whisk in flour.
Stir in milk, salt, mustard and pepper; microwave, uncovered, at High for 3 to 5 minutes or until boiling and thickened, stirring twice. Stir in Parmesan.
In 8-cup (2 L) shallow microwaveable ovenproof casserole, spread half of the potatoes; stir in sauce to coat. Add onions and remaining potatoes; mix well, building up sides higher than centre for more even cooking.
Cover and microwave at High for 18 to 22 minutes or until potatoes are tender, rotating dish twice. Sprinkle with Swiss cheese. Broil for 3 to 5 minutes or until cheese is melted and golden. Let stand for 5 minutes.