"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Spuds  Recipe

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This recipe for Scalloped Spuds , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathe (Boone) Pollard
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds potatoes
3 tbsp butter
3 tbsp flour
Salt and pepper
2-1/2 c milk
1 tbsp butter (or more)
c finely chopped onion (mince in food processor)

Directions:
Directions:
Heat the oven to 350 degrees. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices (i use my kitchen aid slicing attachment) to measure about 4 c. Melt 3 tbsp butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir in milk, heat to boil, stirring constantly. Boil and stir for one minute.

In greased 2-quart casserole, arrange potatoes in 3 layers, topping each of the first two with half the onion and 1/3 of the white sauce. Top the third layer of potatoes with the remaining white sauce. Dot the dish with 1 (or more) tbsp of butter. Cover and bake 60 70 minutes or longer until potatoes are tender (increase if a larger batch). Let stand 5 10 minutes before serving

 

 

 

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