"Those who forget the pasta are condemned to reheat it."--Unknown

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Edwards


1 tbsp butter or olive oil
1 medium onion, thinly sliced
2 tsp minced garlic
2 c thinly sliced shiitake mushrooms
1 c finely diced bacon
1/4 tsp dried thyme
1 14 oz can evaporated milk
1 1/2 c reduced sodium chicken broth
3 tbsp all purpose flour
1/2 tsp dry mustard
1/4 tsp each of salt and pepper
3/4 c shredded cheddar cheese
1/4 c grated parmesan
4 large thin skinned potatoes, unpeeled, very thinly sliced (about 2 1/2 lbs)

Melt butter over medium heat. in a large pot. Add onion and garlic. Cook and stir until onion begins to soften, about 3 minutes. Add mushrooms and cook until mushrooms are tender, about 4 minutes. Add bacon and thyme. Cook and stir for 1 more minute.
Whisk together milk, broth, flour, dry mustard, salt and pepper. Add to pot with onion, mushroom mixture. Cook and stir until sauce is bubbly and has thickened, about 5 minutes. Remove from heat. Add cheddar and parmesan and stir until cheeses melt.
Spray a medium casserole dish with cooking spay. Layer 1/3 potatoes over bottom, overlapping as necessary. Spoon 1/3 sauce over potatoes. Repeat layering two more times, ending with sauce. Cover with foil and bake at 375 for 1 hour 20 minutes. Uncover and bake for 20 minutes more or until top is golden brown and potatoes are tender. Let stand 15 minutes before serving.

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