Scalloped Potatoes als Nita
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| scalloped potatoes ala nita |
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| serves 4 to 6 people |
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| 1 - 3 quart | oven casserole dish, buttered |
| | about 4 medium size russet potatoes, peeled and sliced very thin |
| 1 large | or 2 medium vidalia or sweet type onions, peeled, sliced very thin |
| | flour for sprinkling - self rising is fine |
| | about 1/2 cup milk or half & half (not lowfat) |
| 1/2 to 1 tsp | table salt |
| 1/8 to 1/4 tsp | black pepper |
| 1/8 tsp | paprika for sprinkling |
| 1/2 to 1 stick | unsalted butter, sliced in patties |
| 1/2 cup | kraft sharp cheddar cheese, grated (optional) |
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| preheat oven to 325 degrees f. butter baking dish. peel and slice |
| potatoes. rinse clean and drain. peel and slice onion. grate cheese |
| (optional). sprinkle potatoes with salt and black pepper. layer in baking |
| dish, beginning with potatoes: potato slices, onion slices (break them |
| apart a bit), sprinkle with flour, dot with butter patties, sprinkle |
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| with paprika, pour on a bit of milk. repeat, pouring milk over at end |
| slowly. don't overflow. place dish in preheated oven and bake about one |
| hour or one hour ten minutes. potatoes should be hot and bubbly and |
| vegetables should be fork tender. add a bit more milk if needed while |
| baking. if desired, sprinkle grated cheese over top during last ten |
| minutes of baking. |
| |
| enjoy |
| nita holleman |
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| (ID: 12330) Mirror: rec.food.recipes: Sun, Jun 8, 2003 |