"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scalloped Potatoes Recipe

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

Contributor:  
Contributor:  
Dianne Ledet
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. potatoes (6 medium) peeled & thinly sliced
3 Tbsp. butter
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. flour
1 can (12 oz) Carnation Evaporated Milk+1 can water
1/3 c. grated Parmesan cheese

Directions:
Directions:
Cook potatoes in large sauce pan for 5-10 minutes. Drain and place in casserole dish. In same sauce pan, heat butter and then add onions. Cook until translucent then add salt, pepper and flour. Stir until well blended.

Gradually add milk and water mixture. Stir constantly until boiling. Pour over potatoes and sprinkle with Parmesan cheese. Bake at 375 for 25-30 minutes or until cheese is golden brown and potatoes are done.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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