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"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 Potatoes Recipe

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This recipe for Scalloped Potatoes is from Scott Family Cookbook, 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:  
1/4 c. chopped onion
1/4 c. butter
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
5 large potatoes, peeled & "thinly" sliced
Directions:
Directions:
350º greased 2-qt casserole dish

Sauce:
1. Cook onion in butter till tender, but not brown.
2. Stir in flour, salt & pepper.
3. Add milk. Cook & stir (often) till thickened & bubbly. Cook & stir 1-2 min. more
4. Remove from heat.

Casserole:
1. Place 1/2 of the sliced potatoes in casserole. Cover with 1/2 of the sauce.
2. Repeat layers.
3. Bake, covered, in 350º oven for 45 min, stirring once.
4. Uncover; bake about 30 min. more or till potatoes are done.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Optional: Cheesy Scalloped Potatoes: Prepare as above, except reduce salt to 1 tsp.; stir 3/4 c. shredded American cheese into sauce till melted.

I have also made these in crockpot. Cooking time needs to be adjusted.

 

 

 

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