Recipe by Charlotte J
There is no meat in this one. From Carnation
Top Review by Marylevergran
Great recipe for what I call au gratin potatoes. Scalloped potatoes do not have cheese. The way I fix them is to butter a casserole dish and rub a cut garlic over the surface of the dish. Put one-third of the potatoes in the dish and put two or three rings of sliced onions on top. Then put on one-third of the butter in bits, salt and pepper, and sprinkle the flour evenly on top with a small sieve. Repeat twice more and add the milk. You can sprinkle some paprika on top if you wish. Cover with foil and bake. Remove the foil during the last 10 minutes or so to brown a bit on top. Voila! Depression era scalloped potatoes--a standard on my mother's dining table.
- 2 lbs medium potatoes, peeled and thinly sliced
- 3 tablespoons butter
- 1⁄4 cup onion, chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 (12 ounce) can Carnation Evaporated Milk
- 1 cup water
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease a 11x7 inch baking dish.
- Place potatoes in large saucepan.
- Cover with water and bring to a boil.
- Cook over medium-high heat for 3 to 4 minutes then drain.
- Set aside.
- Heat butter in same saucepan over medium heat.
- Add onion, stirring occasionally for 1 to 2 minutes or until onion is tender.
- Stir in flour, salt and pepper.
- Gradually stir in evaporated milk and water.
- Cook, stirring constantly, until mixture comes to a boil.
- Remove from heat.
- Arrange potatoes in prepared baking dish; pour milk mixture over potatoes.
- Sprinkle with cheese.
- Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.