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Home Learning Kitchen Casseroles - Vegetable - Scalloped Potatoes

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Post by :usvisalaw Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2598

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Casseroles - Vegetable - Scalloped Potatoes

3 to 4 lbs. potatoes, peeled and thinly sliced
1 large onion, thinly sliced
4 to 6 Tbs. butter
2 cups milk or cream
Salt and freshly ground pepper to taste
2 Tbs. Dijon style mustard
1/2 tsp. paprika
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Place alternating layers of potatoes and onions in a greased baking dish. Dot each layer with butter. Combine the milk or cream, salt, pepper, mustard, and paprika in a saucepan and heat until almost boiling.

Pour the milk mixture over the potatoes and top with the grated cheese. Bake in a preheated 350 F for 30 to 40 minutes, until the potatoes are tender. Serves 4 to 6.

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Casseroles - Vegetable - Scalloped Potatoes By Ann Sanders

8 cups thinly sliced pared potatoes 1/4 cup finely chopped onion cream of mushroom soup cream of celery soup 1 cup milk Spread 4 cups sliced potatoes in bottom of greased 12x71/2x2 inch baking dish. Combine remaining ingredients, 3/4 teaspoon salt, and dash pepper; pour half the mixture over potatoes. Repeat layers. Cover; bake at 350 for 1 hour. Uncover and bake 30-45 minutes longer. Serves 8

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Casseroles - Vegetable - Scalloped Cabbage

2 c crushed corn flakes 1/4 c butter, melted 1 (10 oz) pkg shredded cabbage 1 lg sweet onion, halved and thinly sliced 1/2 c milk 1/2 c mayo 1 (10.5 oz) can cream of celery soup undiluted 1 c shredded sharp cheddar Stir together cereal, and butter; spoon half of cereal mixture in a lightly greased 11X7-inch baking dish. Top with cabbage, and onion. Stir together milk mayo, and soup; Pour over cabbage. Sprinkle with cheese, and remaining cereal mixture. Bake, covered at 350 for 1 hour

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Casseroles - Vegetable - Scalloped Potatoes

Casseroles - Vegetable - Scalloped Potatoes By Ann Sanders

Casseroles - Vegetable - Scalloped Cabbage