Escalloped Potatoes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cheese Dishes · Vegetable Dishes

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Escalloped Potatoes

From Dorothy McNett's Recipe Book at

3-4 peeled or unpeeled potatoes
1 yam or sweet potato, optional
1 large onion,or leek, sliced or chopped
4 tablespoons oil or butter
4 tablespoons flour
1/2 teaspoon fine sea salt
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
2 cups low-fat milk
1/2 cup grated cheese
Sweet Hungarian Paprika, or Zip, for garnish

Slice potatoes and onions. Arrange in 2-3 quart glass or ceramic casserole. In batter bowl combine butter, flour, salt, mustard, and pepper. Microwave on high 30 seconds. Whisk in milk. Microwave on high 2 minutes. Whisk. Microwave 2-4 minutes, until the sauce has thickened. Add grated cheese. Pour sauce over potatoes, lifting them so that the sauce runs to the bottom as well. Sprinkle with paprika. Cover. Microwave on high 5 minutes, then on half-power 30 minutes, until potatoes are tender. Sprinkle with more grated cheese, if desired, and pass under a hot broiler just before serving.

Recipe created 1995-10-10.

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