Chicken Stock Scalloped Potatoes

These potatoes were inspired by a family at church that always brings similar ones to big food events there. They are always a huge hit, so I took a stab at recreating them for our enjoyment at home. They were pretty darn good, if I do say so.  I added onions, as we like them, but you don’t have to. You will need: potatoes, onion, salt, pepper, chicken stock, flour, Parmesan cheese, and cheddar cheese.

Thinly slice enough potatoes to mostly fill a 9×13 pan, leaving spaces for liquid. Sprinkle salt, pepper and Parmesan cheese between the layers. You can add some cheddar too if you like. Maybe a cup of cheese in total.

Melt 1/4 cup of butter and saute chopped onion (about half a large one). Add 1/4 flour and stir around . Slowly add 1 litres of chicken stock, allowing the mixture to thicken as you stir it in.  Pour over the potatoes. Add cheese to the top if you like.  Bake, covered for 1 hour, then uncovered for half an hour. You might need an extra half hour if you have generously filled your pan.