"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
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.
4 Russet potatoes sliced 1/4" thick 1 onion, chopped salt and pepper to taste 3 T. butter 3 T. flour 2 cups milk 1 1/2 cups. shredded cheese
Layer and season potatoes in pan. In saucepan, saute onion in melted butter; mixing in flour and salt. Stir constantly, whisk for 1 minute. Stir in milk gradually and cook until mixture is thickened. Stir in cheese all at once and continue stirring about 30 to 60 seconds. Pour over potatoes. Cover. Bake at 400º for 1 1/2 hours. About 15 minutes prior to end of baking time, remove cover and return to oven so that crust can form.
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