Recipe of the week

Creamy scalloped potatoes

Leslie Cusano |Daily Kent Stater

Credit: DKS Editors


&bull 2 lbs. potatoes (about six medium)

&bull 3 tablespoons butter or margarine

&bull 3 tablespoons flour

&bull 1 teaspoon salt

&bull 1/4 teaspoon pepper

&bull 2 1/2 cups milk

&bull Chopped ham (optional)


1. Heat butter in saucepan until melted. Blend in flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly.

2. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute.

3. Peel potatoes and cut into thin slices. Arrange potatoes in buttered two qt. casserole dish. Add pieces of chopped ham if wanted.

4. Pour white sauce over all.

5. Cover and cook in 350-degree oven for 30 minutes. Uncover and cook 70 minutes longer. Place casserole on cookie sheet in case casserole overflows.

Would you like to see your recipe here?

Send a copy to [email protected].