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| Microwave Scalloped PEI Potatoes |
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| 3 tbsp | |  | | butter | | | | 40 ml | | 3 tbsp | | | | flour | | | | 40 ml | | 1 tsp | | | | salt | | | | 5 ml | | 1/4 tsp | | | | pepper | | | | 1 ml | | 1 1/2 cups | | | | milk | | | | 375 ml | | 4 | | | | PEI Potatoes, peeled and thinly sliced (about 4 cups/1000ml) | | | | 4 | | 1/4 cup | | | | thinly sliced onion (1/2 medium sized onion) | | | | 50 ml | | | | | paprika | | | | |
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| In an 8 cup (2 L) microwavable dish, melt butter at HIGH for 1 ½ - 2 minutes; whisk in flour,salt and pepper. Stir in milk; microwave uncovered at HIGH for 3-5 minutes, until thickened, stirring twice. In an 8 cup (2 L) microwavable casserole layer potatoes, onion and sauce, making several layers. Sprinkle top lightly with paprika. Cover and microwave at HIGH for 18-22 minutes or until potatoes are tender, rotating dish twice. Broil 3-5 minutes or until top is lightly browned. Makes 4 servings.
Conventional Method: Prepare as above but omit paprika. Bake in 350° F (180° C) oven for approximately 1 ½ hours or until potatoes are tender and top is lightly browned.
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