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Scalloped Potatoes
1/4 cup of butter or margarine
3 tablespoons of all purpose flour
1/2 teaspoon of salt
a dash of pepper
2 cups of milk
4 cups of thinly sliced potatoes
1 small onion, thinly sliced and separated into rings
A dash of paprika
1/2 cup of shredded Cheddar cheese |
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Butter 1 1/2 quart casserole. For sauce, in heavy, 1 quart saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk, cook until mixture boils, stirring constantly.
In prepared casserole, arrange 1/2 of the potatoes. 1/2 of the onion and 1/2 of the sauce. Repeat layers, sprinkle with paprika. Cover.
Bake at 350ºF. for 1 hour. Uncover, bake 15 minutes more or until potatoes are fork tender. Sprinkle with cheese, bake 5 minutes more or until cheese is melted.
Easy Scalloped Potatoes: Use ingredients as above but omit flour and salt and use only 1 tablespoon of butter and 1/2 cup of milk. Butter 1 1/2 quart casserole. For sauce in medium bowl, combine one 10 3/4 ounce can of condensed cream of mushroom soup, only 1/2 cup of milk and pepper. Assemble as above. Dot with only 1 tablespoon of butter. Follow above baking directions.
Scalloped Potatoes with Ham: Prepare as above but use 2 quart casserole and add 1 cup of diced cooked ham to sauce before assembling dish. Makes 6 servings
Scalloped Potatoes 2
2 cans of cream of celery soup
1/3 cup of milk
4 cups of potatoes, thinly sliced and boiled
1/2 cup of onion, thinly cut and boiled
1 cup of sharp cheddar cheese, shredded
paprika and butter
Blend soup and milk. In 1 1/2-quart casserole, arrange alternately layers of
potatoes, onions, soup mixture, and cheese. Dot the top of the casserole
with butter, cheese, and paprika.
(Oven temps & time were not listed. Place in oven 325- 350ºF.)
 
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