Sunday, February 27, 2011

#36 Silk Purse Potatoes

This is the only scalloped potato recipe I will make. It comes from Taste of Home August/September 2005, p 15.
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • teaspoon pepper
  • 2 cups milk
  • 6 slices process American cheese, cut into pieces
  • 6 medium potatoes, peeled and thinly sliced (about 6 cups)
  • 2 tablespoons chopped onion
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted. Stir in the potatoes and onion.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 30-40 minutes longer or until potatoes are tender.
(Serves 6)

American cheese is another name for processed cheese slices. I like my potatoes cheesy so I double the number of cheese slices I put in this recipe.

Warning! Be sure to put the baking dish on a foiled lined cookie sheet in the oven. Every time I make these potatoes, they boil over!

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