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SCALLOPED POTATOES Recipe

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This recipe for SCALLOPED POTATOES, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 or 6 Raw Potatoes, peeled and sliced thin.
1 large onion sliced in half then cut into thin layers
1 cup diced celery
2 cans Cream of Mushroom soup (or 1 can of Mushroom and one of celery)
1 can milk
Garlic
Parsley
Celery seed
Pepper

Directions:
Directions:
Mix cream of Mushroom soup with milk and spices. Set aside. Peel and slice the potatoes evenly about 1/8 inch thick. Separate the onion slices, and dice the celery into small pieces. In a 9X13 inch baking pan place a layer of potatoes, then onions and celery. Pour part of the soup mixture over that layer, then place another layer of potato, onion and celery, and pour more of the soup mixture over the top of that layer. Keep layering the ingredients until gone, always ending with the soup on top. Sprinkle more chopped parsley and pepper, and Bake at 350 for 50 to 60 minutes until potatoes and celery are cooked through.

You can change this by adding some pepperoni or ham to the potatoes, or by adding some shredded cheese to the soup mixture, and topping the potatoes with more cheese just before serving.

 

 

 

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