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Sunday, March 27, 2011

Cheesy scalloped potatoes

Bamberg potatoesImage via Wikipedia


    5 russet potatoes (about 1 3/4 lb.)                            
    3 tablespoons flour                                            
    Salt and freshly ground pepper                                 
    3 1/2 tablespoons butter                                       
    2 tablespoons onions finely chopped (optional)                 
    2 cups milk hot    '
    Parmesan cheese
    1 cup shredded sharp chedder cheese                                            

Preheat oven to 350°. Grease a shallow 1 1/2 -quart baking dish.

Peel and thinly slice potatoes (you will need about 6 cups). Place half the potatoes in baking dish. Sprinkle with 1 1/2 tablespoons of the flour and sprinkle with salt and pepper. Dot with 1 1/2 tablespoons butter. If onion is used, place on top of butter. Repeat with remaining potatoes, flour, salt, pepper and butter. Stir in shredded cheese and Bake for 15 minutes.

Remove from oven. Add hot milk and carefully stir, sprinkle the top of the potatoes with Parmesan cheese and bake 1 hour longer or until potatoes are tender.
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