Scalloped Potatoes - Very Good

[Guest guest]

Hi all,

 

This recipe was posted in 1999 to the TNT recipe list by D. Honick. (I'm not

sure if she'd made it...or posted it for untried " Gourmet Friday. " ) I've now

made it several times. I add some white flour...and use low-fat cheddar -- which

is surprisingly good in this. (In fact, we've developed a good tolerance for

low-fat cheeses lately and what a relief! That's something I never expected to

happen..never dreamed I could do. But I don't even miss the full fat now). My

mom made scalloped potatoes like this recipe pretty much...except maybe she

boiled the potatoes first (?). And I know she didn't melt the butter, but like

the flour, she just dabbed tiny pieces of butter onto the pototoes by eyesight.

Not too much, just enough to put a bit of butter around and in the potatoes.

She never added cheese. But I digress: This tastes like mom's (so it's my

childhood comfort food)...and is easy and SO good. PS: I think (??) I use the

food processor to do all the slicing. (And I spray th

e pan instead of buttering.) Enjoy, Brenda

 

* Exported from MasterCook *

 

Scalloped Potatoes - Very Good

 

Recipe By :Not-Strictly Vegetarian Cookbook-Dribin/Ivankovich

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 medium potatoes -- sliced thin

1 small onion (optional) -- sliced thin

1/2 stick butter

2 cups milk

1/2 pound grated cheddar cheese

salt & pepper -- to taste

paprika

1 teaspoon dried parsley -- (optional)

 

1. Butter a 13x9 baking dish. Cut or grate potatoes. Put in dish. Top with

onion and cheese. (Brenda's addition: I add probably a handful of white flour

sprinkled around the potatoes, as a thickener. Maybe 1 1/2 handfuls...enough to

put a light coating on most of the slices.)

 

2. In a pot, melt butter. Add milk, salt & pepper, and parsley. Pour over

potatoes. Sprinkle with paprika. Bake at 350 for 1 hour or until golden brown,

and potatoes are tender.

 

Brenda's notes: Good...yum!! I also add flour, just sprinkled around amongst

the potatoes, like mom used to and I use lowfat cheddar cheese and fresh Italian

parsley. I've now made this recipe many times and both my husband love it. (I

used to always have to boil the potatoes in order to get them to cook, but with

this recipe they cook to tender just fine.) - Brenda Adams

 

Originally posted to the TNT list by " D. and J. Honick " <tika1 on

24 Sep 1999 "

 

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