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Scalloped Potatoes |
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Serves: 4
Print this Recipe
Eleanore Hill, Fresno, California
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
Buttered bread crumbs
Shredded cheddar cheese
In a saucepan, melt butter; stir in flour. Add milk all at once, stirring constantly. Cook and stir over low heat until thickened and bubbly. Season with salt and pepper. In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. Cover and bake at 350° for 35 minutes. Sprinkle with buttered bread crumbs. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.
© Copyright Reiman Publications, 1993-1997
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