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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Avelino's Escalloped Potatoes Recipe

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This recipe for Avelino's Escalloped Potatoes is from From Joyce, With Love , 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium potatoes
1 large Spanish onion, finely chopped
1 tbsp chopped fresh parsley
1 tsp finely chopped garlic
Salt & pepper to taste
1 c. consomme
1 c. white wine
Directions:
Directions:
Preheat oven 400º

Peel potatoes and slip each into cold water as it is finished.

Cut potatoes in half , then slice each half thinly. Butter a 9 x 3 basking pan and arrange potatoes, onions, garlic, parsley, salt, pepper in layers. Pour consomme and wine over the top, dot with butter, cover and bake for 1 hour. Then uncover and bake 15 minutes more, until potatoes are browned on top and liquid is absorbed.

 

 

 

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