4th Sunday

The UUFSLOC serves the noon meal at the Prado Day Center on the 4th Sunday of each month.

 

 

For More Info, Contact:

Renee Besel

renee.smith.besel@gmail.com

Scalloped Potatoes

Ingredients

5 lbs. potatoes, thinly sliced, skins on (russets work well)

6T flour

3t salt

1/2t pepper

1 stick butter

3c scalded milk

1 ½c shredded cheddar cheese

1c finely chopped onion (optional)

 

Directions

1. OIL PAN WELL.

2. Combine flour, salt, pepper in side bowl.

3. Place 1/3 potatoes in bottom.

4. Sprinkle 1/3 flour mixture and 1/3 cheese over potatoes.

5. Dot with butter.

6. Repeat layers, except last layer of cheese.

7. Add milk.

8. Cover and bake for approximately 2 hours (better to be done).

9. Uncover, add remaining cheese to top and bake another 10-15 minutes.

 

Makes

12-14 cups. Pans for potatoes are provided.

You may vary this recipe as you see fit, such as reducing milk and butter, adding more seasonings, etc.

DO NOT cook this recipe at a higher temperature for a shorter time. The top of the potatoes will burn while the bottom will still be raw.