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Scalloped Potatoes
Ingredients:
3 Tbs. vegetable oil
1/2 c. chopped onion
1/4 c. flour
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
2 c. skim milk
2 lbs. potatoes, peeled and thinly sliced
Paprika
2 Tbs. chopped fresh parsley
3 Tbs. vegetable oil
1/2 c. chopped onion
1/4 c. flour
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
2 c. skim milk
2 lbs. potatoes, peeled and thinly sliced
Paprika
2 Tbs. chopped fresh parsley
Directions:
Heat oven to 350. Oil 2 qt. casserole lightly. Heat 3 Tbs. oil in medium saucepan on medium-high heat. Add onions. Cook and stir until tender. Stir in flour, salt, pepper and 1/8 tsp. paprika. Stir in milk. Cook and stir on medium-high heat until sauce comes to a boil and is thickened.
Layer 1/3 of the potatoes in bottom oc casserole. Top with 1/3 of the4 sauce. Repeat layers twice. Cover.
Bake at 350 for 1 hour and 15 minutes. Uncover. Bake 15 minutes or until potatoes are tender. Sprinkle with paprika and parsley.
Heat oven to 350. Oil 2 qt. casserole lightly. Heat 3 Tbs. oil in medium saucepan on medium-high heat. Add onions. Cook and stir until tender. Stir in flour, salt, pepper and 1/8 tsp. paprika. Stir in milk. Cook and stir on medium-high heat until sauce comes to a boil and is thickened.
Layer 1/3 of the potatoes in bottom oc casserole. Top with 1/3 of the4 sauce. Repeat layers twice. Cover.
Bake at 350 for 1 hour and 15 minutes. Uncover. Bake 15 minutes or until potatoes are tender. Sprinkle with paprika and parsley.
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