Monday, July 25, 2011

Recipe Of The Week: Scalloped Potatoes

Scalloped Potatoes

6 medium potatoes
1 onion thinly sliced
3 Tablespoons of butter
2 Tablespoons of flour
1 teaspoon of salt
dash of pepper
21/4 cups of milk

Peel and slice the potatoes.  Cook potatoes and onion is salted water for 5 minutes to keep from curdling.  Drain and layer half of the potatoes in a buttered 2 quart casserole.  Melt butter and stir in flower, salt, and pepper.  Gradually ass the milk, stirring until it thickens.  Pour half of the sauce over the potatoes in the casserole.  Add remaining potatoes and then add remaining sauce.  Bake uncovered at 400 degrees for 35 minutes or until the top is browned and potatoes are tender.

Variations:  Stir in 1 cup of shredded cheese into the white sauce for cheese potatoes.  Slice in a hot dog or some cooked ham.

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