"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

Scallop Potatoes Recipe

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

Alcyone Hellmann (Mother)


5 lbs potatoes peel and slice thin
1 pkg of cheddar cheese
1/2 C flour
1 onion sliced thin
1 quart milk
1/2 quart cream
Salt and pepper (use more pepper)
3 tsp butter

bread crumbs
1 stick butter
1 C parmesan Cheese

Preheat oven 375
butter bottom of a 13 X 9" roasting pan or casserole pan
layer potatoes
sprinkle a tbsp. of flour over the top of the potatoes, 1/4 of the cheese , salt and pepper
and a few daubs of butter. repeat this process ending with a layer of potatoes add salt and pepper,
pour the milk and cream over the potatoes and cook for 1 hour. Remove from heat
In the meanwhile melt butter add parmesan and bread crumbs together. sprinkle on the top of the potatoes and return to oven for an additional 3/4 hour.




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