Prep 15 mins
Cook 1 hr
Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009.
- 2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1⁄4 cup shredded cheddar cheese
- 1⁄2 teaspoon salt
- 1⁄4 teapoon ground black pepper
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 cup French-fried onions (optional)
- paprika (optional)
- Place potatoes in a greased 1 quart baking dish, set aside.
- In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
- Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
- Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
- Cool sauce slightly, pour over potatoes.
- Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
- Bake for another 20 minutes or until potatoes are fork tender.
- Let " rest " for 10 minutes, so sauce will thicken.
Was good,easy to make and husband liked it.It's just the two of us. So it was nice to find a small recipe. Had enough for leftovers for husbands lunch.
Although this is similar to the Betty Crocker recipe I've been using for years this one is so much better.<br/>I love the addition of the cheese and the FF onions...and that it's scaled down for two. I did add 1/4 cup chopped onions in with the potatoes and upped the cheese to 1 cup. I baked them at 350 covered for 35 minutes and uncovered for about 20 minutes since I was baking them along side my chicken thighs. Great recipe that I'll be using often. Thanks for posting Shapeweaver.
I doubled the recipe to make it for my family. We all enjoyed it but next time I will probably add more cheese and cook it a bit longer as other reviewers have done.