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Escalloped Potatoes Recipe

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

Contributor:  
Contributor:  
Lorraine Peterson
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
12 large potatoes, peeled and sliced thin
1 green pepper, chopped
1 onion, chopped fine
1/2 cup melted butter
1 cup grated cheese
Milk - 2%
2 teaspoon salt (or as desired)
1 teaspoon ground black pepper

Directions:
Directions:
Lay potatoes in casserole. Mix in butter, cheese, pepper, onion and pour 2% milk scantily over the potatoes to just cover them. Bake at 275 for 3 hours, stir occasionally until ready to finish. The broiler can be used to lightly brown the top just before the end. Let stand for 10-15 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Louise Guhl (Louise was Seymour's sister) gave me this recipe. Louis was an excellent cook. She won the Betty Crocker Bake-Off one year. We have a picture of her getting a new stove from GE, and to give her the very special apron was none-other than Ronald Reagan, who was the spokesman GE, the sponsor of that year's event.

There are a thousand variations of this recipe that also work well. Seymour's mother used a whole cup of butter and added heavy cream instead of 2% milk. The slow cooking makes a candy coating around the sides of the casserole that the kids would fight over. Delicious!

 

 

 

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