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Lisa's Scalloped Potatoes Recipe

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This recipe for Lisa's Scalloped Potatoes, by , is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa McCoy-Cruz
Added: Wednesday, July 26, 2006

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 325. 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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