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Creamy Scalloped Potatoes Recipe

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

Contributor:  
Contributor:  
Doug and Jenna Nickels
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds potatoes (about 6 medium)
3 Tbsp butter or margarine
3 Tbsp flour
salt and pepper
2 1/2 cups milk
1/4 cup finely chopped onion
Chopped ham (optional, may add as much as desired)
1 Tbsp butter or margarine

Directions:
Directions:
Heat oven to 350. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt 3 Tbsp butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir, 1 min.
In greased 2 quart casserole, arrange potatoes in 2 layers, topping each with half the onion and 1/3 of white sauce. Top with remaining potatoes and sauce. Dot with 1 Tbsp butter. Cover, bake 30 minutes then uncover and bake 60-70 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

Personal Notes:
Personal Notes:
This is one of my favorite recipes from Doug's mom. It is even better the next day as left overs!

 

 

 

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