Scalloped
Potatoes
use a GREASED 11 X 13 X 2 inch pan
preheat oven to 350 degrees(amount of onion to use is a matter
of personal preference. I always use at least a quarter cup of fine chopped fresh
onion) |
| Chop 2-4 TBSP. of onion or use equivelant in dried. Peel and
thinly slice 6 medium sized potatoes. Soak slices in water while preparing: |
A white
sauce with:
3 TBSP. butter or margarine
3 TBSP. flour
1/4 tesp. pepper |
2 1/2 C. 1%
milk (2% or whole may be substituted)
1 tesp. salt |
| Cook over medium low heat, stirring constantly so it does not scorch,
until the ingredients begin to thicken. |
| ADD: 3/4 LB.
(or to taste) of cubed Velveeta cheese while continuing to stir until the cubes are melted
into a smooth creamy sauce.
|
| Layer
into a GREASED 11 X 13 baking pan as follows: enough of the sauce to coat the bottom of
pan, half of the potato slices (well drained), half the chopped onion and half the
sauce. Then repeat the layers. |
| Cover pan with foil and bake for one hour. Uncover and continue
baking for a few minutes until top begins to brown. Watch carefully so you
do not burn.
This makes 6 - 8 servings.
|
