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Virginia Dowdy's Scalloped Potatoes Recipe

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Virginia Dowdy's Scalloped Potatoes image
John and Louise Younger, 50th Anniversary at Fort Morgan

 

This recipe for Virginia Dowdy's Scalloped Potatoes, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Dobbs Younger
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups raw potatoes, peeled and sliced thin
1 1/2 teaspoons salt
3 Tablespoons butter
1/8 teaspoons pepper
1/4 cup flour
2 cups milk
1/3 teaspoons paprika

Directions:
Directions:
Mix flour with seasonings. Layer potatoes in a greased 2 quart casserole dish. Sprinkle some of the flour mixture over them. Add some of the butter cut into bits. Layer potatoes, flour, and butter. Pour milk over the top of potatoes. Bake at 350 for 45 minutes. Stir the potatoes after 30 minutes, turning under those that are becoming dry.

Personal Notes:
Personal Notes:
I make this excellent recipe every time I serve scalloped potatoes.

 

 

 

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