Scalloped and Augratin Potatoes


 

Jim C

TVWBB Fan
Best Ever Scalloped Potatoes

From: Granny's Kitchen

8 large thinly sliced potatoes, skins removed
1 large Spanish or Vidalia onion sliced into rings
1 can cream of mushroom soup mixed with 1/2 can milk
grated cheddar cheese
butter
In a greased casserole dish layer mushroom soup mixture, potatoes, onions. Repeat until all is used. End with mushroom mixture. Dot with butter. Bake uncovered at 325 F for one hour or until potatoes are tender. Sprinkle top with cheese and return to oven until cheese on top melts.

Potatoes AuGratin

From: The Boston Globe


3 cups cold, cooked, sliced potatoes
6 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/4 pound sharp Cheddar cheese grated
Salt & pepper
3/4 cup soft bread crumbs


Put potatoes in shallow, broiler proof baking dish. Melt 3 tablespoons butter in saucepan and blend in flour. Add milk gradually, and cook, stirring until smooth and thickened. Add cheese and stir until melted. Season to taste with salt and pepper. Pour over potatoes and stir lightly with fork. Melt 3 remaining tablespoons butter, and mix with crumbs. Sprinkle contents over baking dish. Put in broiler under medium heat, and broil until golden brown. Makes 4 servings
 

 

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