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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Scalloped Potatoes Recipe

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This recipe for Creamy Scalloped Potatoes is from Our Cookbook "Heavenly Favorites", 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:  
2 1/2 pounds Yukon gold potatoes
1/4 cup butter
1//4 cup onion, chopped
2 Tbsp all purpose flour
1 Tsp salt
1 1/2 cups milk
1 cup Daisy Brand sour Cream
1 1/2 cups Asiago cheese, shredded
1/8 teaspoon paprika
Directions:
Directions:
Butter a 11x7 (2quart) baking dish and set aside. Slice the scrubbed potatoes to 1/8 inch thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly. Heat the oven to 350º In a 2 1/2 quart saucepan, melt the butter over medium heat. Add the onion, cook 1 minute Stir in the flour and salt. Cook until the mixture bubbles. Gradually stir in the milk and cook until the mixture boils Reduce the heat to low. Stir in the sour cream & cheese. Cook on low until cheese is melted, stirring constantly. Layer half of potatoes in baking dish. Pur hal the sauce over the potatoes with paprika. Bake for 30 to 35 minutes or until bubbly and the top starts to brown.

 

 

 

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