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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lisa's Scalloped Potatoes Recipe

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This recipe for Lisa's Scalloped Potatoes is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tb. flour, 3 c. milk, 1 bag 8 oz. shredded American and Cheddar Jack cheese blend ( you can use seperate cheeses if you cannot find this), 4 tb. grated Parmesan cheese, 2 tsp. Dijon mustard, 1 tsp. salt, 3/4 tsp. paprika, 3 lb. baking potatoes, peeled and sliced 1/8" thick, 1/4 c. sliced scallions
Directions:
Directions:
Heat oven to 325º. Grease 13x9 dish with spray. Put flour in large saucepan. Whisk in milk until blended. Bring to a boil over medium high heat, stir often. Reduce heat and simmer 2 minutes. Remove from heat and stir in 1 1/2 cups cheese blend, 2 T. Parmesan, mustard, salt and 1/2 tsp paprika. Put potatoes in baking dish and add sauce. Toss to coat. Spread evenly and cover tightly with foil. Bake 1 hour. Uncover and bake 35 minutes. Sprinkle with remaining cheese and paprika, bake 15 minutes. Sprinkle with scallions.Serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Raising teenagers is like nailing jello to a tree!

 

 

 

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