"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudet Meyers
Added: Saturday, January 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Med. Potatoes, peeled, thinly sliced
4 Tbsp. Butter, divided
3 Tbsp. Flour
1 Tsp. Salt
1/4 Tsp. Pepper
2-1/2 Cups Milk
1 Sm. Onion, finely chopped

Directions:
Directions:
Preheat oven to 325. Heat 3 tablespoons butter in saucepan over low heat until melted. Blend in flour, salt and pepper (always cook flour pretty well, otherwise, you'll get a floury taste). Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir one minute. Arrange potatoes in greased 2 quart casserole dish in 3 layers, topping each layer with a third of the onions and a third of the sauce. Dot the top with remaining butter, broken into little pieces. Cover and bake until potatoes are tender, about 60 to 70 minutes. Let stand 5 to 10 minutes before serving.

 

 

 

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