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Creamy Scalloped Potatoes Recipe

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

Tracy Parsons Serie


4 cups potatoes, peeled and sliced (about 3 russet)
2/3 cup bermuda onion, sliced into thin rings (or diced)
2 Tablespoons flour
Salt to taste
Pepper to taste
2 tablespoon butter (use a tad more)
1 1/2 cup milk, scalded
1/2 teaspoon paprika (optional)

Place a layer of potatoes in greased 2 quart casserole and top with 2 Tablespoons onion.

Combine flour, salt and pepper, sprinkle over potatoes. Dot with butter.

Repeat layers using remaining potatoes, onion, flour mixture and butter.

Pour milk over casserole and sprinkle with paprika.

Bake, covered in 375 oven for 45 minutes. Uncover and back 15 minutes longer or until browned and bubbly.




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