Vegetables > Potatoes > |
| | Escalloped Potatoes
6 medium potatoes, cleaned and peeled
1/4 cup plus 1 tablespoon of butter or margarine
1/4 cup plus 1 tablespoon of all purpose flour
2 cups of milk
1 teaspoon of salt
1/2 teaspoon of pepper
2 cups ( 8 ounces) of shredded Swiss cheese
1/4 cp of chopped fresh parsley
1/4 cup of fine dry breadcrumbs
2 tablespoons of butter or margarine
Cut potatoes into 1/8 inch thick slices; place in a bowl of lightly salted water. Set aside.
Fill a medium Dutch oven one fourth full of water; bring to a boil. Drain potatoes; add to boiling water. Cover and cook over medium heat 20 minutes or until tender; drain well and set aside.
Melt 1/4 cup plus 1 tablespoon butter in a medium saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stiffing constantly, until thickened and bubbly. Add salt and pepper; stir well.
Alternate layers of white sauce, potatoes, cheese, and parsley in a greased shallow 2 1/2 quart casserole, beginning and ending with sauce. Sprinkle top with breadcrumbs and dot with 2 tablespoons of butter. Cover and bake at 350ºF. for 15 minutes or until thoroughly heated. Yield: 8 servings |
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