"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 cups thinly sliced raw potatoes
1 medium onion, or onion flakes
1 can cream of mushroom soup
1 can cream of celery soup
2 soup cans evaporated milk
1 stick oleo
salt and pepper

Directions:
Directions:
Boil potatoes and onions briefly (not quite done). Put in a 10 1/2 x 13 inch baking pan that has been sprayed with Pam. Cut butter or oleo over top of potatoes. Mix soups and milk together and pour over potatoes. I have them fairly juicy so they won't be dry when cooked. Bake in 350 oven for approximately 1 hour or until bubbly and thick. You can use 2 cream of mushroom soups or cream of chicken. I use whatever I have. I salt the potatoes when I cook them. Add the pepper to soup mixture.

 

 

 

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