Scalloped Potatoes

[Camper6]

I'm trying this one today.

Just finished and baking it now.

I scaled the recipe down for one person so I have no idea how it will turn out.

If it turns out good I will send a picture along later.

The recipe was easy to print out. I like that. Some of them are a pain to print out.

It turned out really good. The cayenne pepper added to the taste and this is the first time I tried these wi

http://www.geniuskitchen.com/recipe/scalloped-potatoes-85629

 

[C'est Moi]

Yummy; I love scalloped potatoes. Email me some, please.

 

[Aunt Bea]

It sounds like it will work just fine.

I don't buy many fresh potatoes these days.

I make a similar recipe using canned whole potatoes.

Drain and rinse one 15 oz can of whole potatoes with boiling water, pat dry.

Make a cream sauce using:

1 T butter
1 T flour
1 1/4 cups milk
Salt and pepper to taste
A good dash of cayenne pepper
6 slices of American processed cheese chopped in small dice. (do not use cheese food)

Bake in a small casserole at 325 or 350 for about 45 minutes until the top is brown and it is bubbling.

You can also make this as a stove top item by adding the drained potatoes to the cream sauce and heating but, I think the time in the oven improves it.

It is very important, for me, to refresh them with the boiling water. I think it removes the tinny canned taste.

 

[Camper6]

Oops I forgot to add that after slicing the potatoes, that I put them in water and microwaved them until they were a bit tender.

That cuts down on the cooking time.

 

[Camper6]

It sounds like it will work just fine.

I don't buy many fresh potatoes these days.

I make a similar recipe using canned whole potatoes.

Drain and rinse one 15 oz can of whole potatoes with boiling water, pat dry.

Make a cream sauce using:

1 T butter
1 T flour
1 1/4 cups milk
Salt and pepper to taste
A good dash of cayenne pepper
6 slices of American processed cheese chopped in small dice. (do not use cheese food)

Bake in a small casserole at 325 or 350 for about 45 minutes until the top is brown and it is bubbling.

You can also make this as a stove top item by adding the drained potatoes to the cream sauce and heating but, I think the time in the oven improves it.

It is very important, for me, to refresh them with the boiling water. I think it removes the tinny canned taste.

The nice thing about using fresh potatoes is that you can vary the varieties.

I also leave the skin on. My pharmacist told me potato skins are very rich in B vitamins which I am deficient in.