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Scalloped Potatoes recipe
12 potatoes, peeled and thinly sliced
2 onions, finely chopped
salt and pepper
1/3 c. butter
1/3 cup all-purpose flour
3 cups boiling chicken stock
In two shallow well greased 8 cup casseroles, layer potatoes and onions, sprinkling salt and pepper between layers.
In saucepan, melt butter over medium heat; stir in flour until well blended.
With wire whisk, mix in hot stock; cook, stirring constantly, until boiling and thickened.
Pour over potatoes and onions; sprinkle with paprika to taste.
Bake, uncovered, in 350°F oven for about 50 minutes or until potatoes are tender and golden brown.
Makes about 12 servings.