"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mom's Scalloped Potatoes Recipe

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

Contributor:  
Contributor:  
Karen Ferguson Lewis

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes
2 tbsp. flour
3/4 c. chicken broth/stock/consomme
6 tbsp. butter
1/2 c. finely chopped onion
3/4 c. milk
Grated American cheese
Bread crumbs, sauteed in just enough butter to coat bread crumbs
Salt and pepper

Directions:
Directions:
Preheat oven to 350F.

Peel and slice (approx. 1/4" thick) potatoes. Parboil in salted water -- DO NOT OVERCOOK! Drain and set aside.

White sauce: Melt butter in saucepan. Gradually add flour stirring constantly. Add milk and chicken broth/stock/consomme. Continue stirring mixture over medium heat until just coming to a boil. Add onion and salt and pepper to taste.

In greased/buttered baking dish, alternate layers of cooked potatoes and white sauce ending with a potato layer.

Sprinkle with cheese. Top with buttered bread crumbs.

Bake until heated through. Maybe 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Another Emilie Ferguson specialty! You could always count on having this on Father's Day and Dad's birthday!

I have:
-- used a crock pot to make this and it worked fine!
-- used half and half instead of milk -- perfect!
-- used shredded Cheddar cheese instead of American -- yummy!

 

 

 

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