"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Quick Scallop Potatoes Recipe

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

Contributor:  
Contributor:  
Ruthanne Thain
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Make a cream sauce, with 2 tblsp. flour mixed with 3 tblsp melted butter and 1 small onion chopped. Microwave for 2 minutes add 1 1/2 cups of milk, salt and pepper. Microwave another 3 minutes or until sauce starts to thicken, add a can of cream of chicken or mushroom soup.Mix well and microwave for 2 minutes.

Directions:
Directions:
Add sliced potatoes to casserole and add sauce, microwave for 10 min, then into conventional oven at 375 to finish and potatoes tender.

Omit the 10 min in microwave if you have lots of time and bake a good 45 min in conventional oven.
Add buttered bread crumbs or corn flakes crushed to top of casserole for special touch.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I make the sauce then peel enough potatoes so sauce will cover them. Might have to peel an extra one!!! The hotter the oven the better to start the potatoes then after few minutes oven can be turned down to 350 degrees. Red potatoes or Yukon yellow don't have as much carb as white potatoes!!

 

 

 

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