 |
|
|
|
 |
|
 |
| |
| Home -> [Potatoes, Vegetables] -> [Escalloped potatoes Recipe] |
Escalloped potatoes
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Potatoes, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
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 |
|
Procedures:
| 1 | Grated for sauce: in a saucepan, melt butter, then blend in flour. | | 2 | Cook over moderate heat and slowly stir in milk. | | 3 | Season with salt & cayenne. | | 4 | Continue cooking until sauce is smooth and boiling. | | 5 | Reduce heat and add cheese, stirring, until cheese is blended. | | 6 | Add green pepper/pimento mixture, stir, and remove from heat. | | 7 | Grease a baking dish and fill with alternate layers of potatoes and sauce. | | 8 | Bake in moderate oven, 350 degrees, until potatos are done, about 1-?to 2 hours. | | 9 | Potatoes may be turned with a spoon to ensure even cooking |
|
|
|
|
|
|
|
|
|
|
