"The belly rules the mind."--Spanish Proverb

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from The Mitchell/Mays 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!

Pam Mays


2 pounds Yukon Gold potatoes
1 Tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
1 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped

Arrange potatoes that have been thinly sliced in a large casserole dish greased with salted butter. Top with one Tablespoon of butter, the salt and pepper.

Heat one cup whole milk; pour over potatoes.

Sprinkle with grated Swiss and Parmesan cheeses.

Bake at 425 for 35-40 minutes or until potatoes are soft. Place under broiler briefly to brown top.

Top with chopped parsley, if desired.




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