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Creamy Cheesy Scalloped Potatoes Recipe

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

Contributor:  
Contributor:  
Rhonda Erps
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2lb red skin potatoes sliced 1/4" thick, 1/4 cup finely diced onion, 3 cups milk, 3T butter, 3T flour, 1/2 cup shredded Gruyere 1/4 cup Parmesan cheese, pinch of nutmeg, white pepper

Directions:
Directions:
Heat oven to 350. Place a sauce pan over med heat, add a tsp olive oil and add onion, cook until translucent, add milk to sauce pan and heat through. To a small saute pan, add 3T of butter over low heat until melted, add flour and whisk together, cook for 5 minutes whisking often. Increase heat on milk to med high and add flour mixture, a pinch of nutmeg, and white pepper to taste, and whisk constantly while bringing to a boil. Boil for 3 minutes and remove from heat. Spay a casserole with non-stick spray or rub with butter. Divide potatoes into 1/3's and layer 1/3 of the potatoes into the casserole, layer 1/2 of the Gruyere, then cover with 1/3 of the sauce, add another layer of potatoes, the remaining Gruyere, 1/3 of the sauce, and then add the last layer of potatoes and cover with the last third of sauce. Cover the casserole and bake for 45 minutes. Remove from oven and sprinkle top with Parmesan cheese, return to oven and bake for 30 minutes.

 

 

 

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