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Escalloped Potatoes Recipe

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This recipe for Escalloped Potatoes, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bette and Orland
Added: Sunday, January 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. potatoes
1 T. finely chopped onion
1 qt. heavy cream
salt and pepper

Directions:
Directions:
Slice 1/2 of the potatoes into roaster or large casserole. Sprinkle with salt and just a bit of pepper. Add the onion. Cover with about 2 c. cream. Slice remaining potatoes into roaster and salt lightly. Pour enough cream over top just to cover the potatoes. (I like to heat the cream in the microwave just until warm.)

Bake uncovered in a 350 oven for 50 minutes. Remove from oven, stir to cover potatoes and return to oven. Reduce oven temperature to 325 and continue baking for 1 hour or until potatoes have browned on top and are done when tested with a fork. Can reduce heat to 300 and leave in oven longer.

 

 

 

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