"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 with Cheese, by Richard Bailey, is from Dick's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. thinly sliced potatoes 1 can condensed cheddar cheese soup 1 small onion, sliced thinly 1/2 c. milk 1 tbsp. butter 1/2 tsp. paprika
Stir soup in medium bowl with milk until smooth. In buttered 1-1/2 quart casserole arrange alternate layers of potatoes, onion and cheese sauce. Dot top with butter. Sprinkle with paprika. Bake, covered, at 375 degrees for 1 hour. Uncover and bake 15 minutes more.
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