| previous | next |
Title: Scalloped Potatoes By Lee Ann Hamm
Categories: None
Yield: 1 Servings
| About 8 to 10; (more if desired) medium-sized potatoes | ||
| 6 | tb | Oleo |
| 6 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 5 | c | Milk |
| 2 | Onions; chopped fine |
Wash and slice potatoes and set aside. Dice up your onions.
Heat the oleo until melted on low to medium heat, then add flour, salt and pepper. Cook this on low heat , stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Spray a large casserole wth no-stick spray. Layer potatoes, onions and some sauce. Continue in this manner ending with sauce. Dot with oleo, to keep it from boiling over.
Cover and bake at 350ø for 30 minutes. Uncover and bake until potatoes are tender, about 60 to 70 minutes more. Let stand for 5 to 10 minutes before serving.
Microwave directions: Arrange in greased casserole as above, but if you microwave it, I usually have to microwave the dish on HIGH (covered), for about 1 hour.
Posted to Bakery-Shoppe Digest by Lee Ann Hamm previous next