"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Gwen's Scallop Potatoes Recipe Recipe

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This recipe for Gwen's Scallop Potatoes Recipe, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


3 Tbsp margarine or butter (I use BECEL)
3 Tbsp all-purpose flour
Pinch of paprika
Pinch of salt
Pepper to taste
3 cups milk
8 medium potatoes (peeled & sliced thinly)
1 medium onion (thinly sliced)
1/2 cup grated Swiss cheese (you can substitute cheddar or Parmesan)

Melt butter and add flour to make a rue – careful not to burn the flour. Whisk until blended and add in paprika, salt and pepper. Slowly add the milk and combine well (using whisk – a spoon may cause clumps). Stir continuously until mixture is thickened to resemble sauce.

Parboil potatoes in salted water (drain when edges are barely tender and centre still has a ‘bone’).

Add the thinly sliced onions to the top of the potatoes and remove them with a slotted spoon before I drain the potatoes (no need to reserve any water - you won’t need it)

In a greased casserole/baking dish --- line the bottom with white sauce and then alternate layers of sliced potatoes, onions, white sauce, and cheese making at least 2 full layers of each (remember to salt & pepper each layer to taste).

Bake uncovered for approximately 45 minutes in a 350º F oven (until edges appear light brown and casserole is bubbling).

Makes 4 one-cup servings.




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