Escalloped Potatoes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Potatos, raw, sliced thin
3 tbsp: Butter,
3 tbsp: Flour,
1 1/2 cup: Milk,
1 tsp: Salt,
Cayenne,
1 cup: Velveeta, grated
3/4 cup: Gn pepper/pimento mix grated,
Directions:
For sauce: In a saucepan, melt butter, then blend in flour. Cook over
moderate heat and slowly stir in milk. Season with salt & cayenne.
Continue cooking until sauce is smooth and boiling. Reduce heat and
add cheese, stirring, until cheese is blended. Add green
pepper/pimento mixture, stir, and remove from heat. Grease a baking
dish and fill with alternate layers of potatoes and sauce. Bake in
moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2
hours. Potatoes may be turned with a spoon to ensure even cooking.
Mrs Nicholas J. Constantine
Source from luhu.jp
moderate heat and slowly stir in milk. Season with salt & cayenne.
Continue cooking until sauce is smooth and boiling. Reduce heat and
add cheese, stirring, until cheese is blended. Add green
pepper/pimento mixture, stir, and remove from heat. Grease a baking
dish and fill with alternate layers of potatoes and sauce. Bake in
moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2
hours. Potatoes may be turned with a spoon to ensure even cooking.
Mrs Nicholas J. Constantine
Source from luhu.jp
Tags
Vegetables