"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Scalloped Potatoes, by Betty Hoekstra, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 cups sliced raw potatoes 4 cups milk 4 T. flour 2 tsp. salt 2 T. diced onion 6 T. butter
Melt 4 T. butter and add salt, flour. Gradually add milk and bring to boil. Add raw potatoes, onion and bring back to boil. Put into a 3 qt. baking dish and dot with remaining 2 T. butter. Bake 350º for 1 hr. and 30 minutes.
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