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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from Steve & LaDawnya's Food Love Story, 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:  
2 c. milk
4 large russet potatoes, thinly sliced
3 T. butter
3 T. flour
1 tsp. salt
½ tsp. pepper
½ tsp. garlic powder
1 c. shredded Cheddar cheese
½ c. grated Parmesan cheese

Directions:
Directions:
1 – Preheat oven to 350 degrees – Grease a baking dish.
2 – Arrange half of the potato slices in the bottom of the prepared dish overlapping slightly.
3 – In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
4 – Gradually whisk in milk. Add salt, pepper, and garlic powder.
5 – Continue to cook and stir until thick and bubbly.
6 – Pour half of the sauce over the potatoes in the dish.
7 – Sprinkle half of the cheddar and Parmesan cheese over the sauce.
8 – Cover with foil and bake for 1 hour.
9 – Remove foil and bake for an additional 30 minutes or until the potatoes are tender and the top is golden brown.

 

 

 

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