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Escalloped Potatoes Recipe

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Escalloped Potatoes image
Bob McAdams in May 2005 during a visit to Kevin & Patrice Hollenshead's home in Flower Mound, Texas

 

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

Contributor:  
Contributor:  
Bob McAdams
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 med. potatoes
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground pepper
4 T. flour
1 lg. onion, thinly sliced
1 pt. (maybe a little more milk or Half & Half
3 T. butter, cut into chips
4 T. grated Cheddar cheese

Directions:
Directions:
Peel the potatoes and cut into 1/4" slices. In a mixing bowl, combine the sale, cayenne pepper, black pepper and flour. Add potatoes and toss to coat. In a lightly buttered baking dish, layer the potatoes and onions, making two or three layers until all are used. Pour in the milk or half & half so that the liquid covers the potatoes. Dot with butter and bake at 350 for 45 min. to 1 hr or until potatoes are tender. Sprinkle with grated cheese and serve.

Personal Notes:
Personal Notes:
Bob is the husband of Emily (Hollenshead) McAdams & the son-in-law of the late Jack & Dorothy (Bellew) Hollenshead.

 

 

 

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