"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Creamy Escalloped Potatoes Recipe

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This recipe for Creamy Escalloped Potatoes, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Mahaffey
Added: Saturday, January 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 11/2 tsp margarine divided
3/4 cup milk
1 tbsp flour
1/4 tsp salt
dash pepper
1 cup peeled sliced potatoes
1 tbsp chopped onion

Directions:
Directions:
In sauce pan melt 3 tsp butter, stir on flour, salt, pepper. Add milk and thicken. Place half potatoes in greased baking dish. Add half sauce and potatoes and onions and then sauce. Dot with remaining butter. Cover, bake 350 30 minutes. Uncover and bake 30 - 40 minutes longer.

 

 

 

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