Published Jan 03, 2010 in Potatoes

This recipe was clipped from a newspaper, date unknown but it was when pot roast was 58¢ a pound and frying chicken 29¢ a pound (advertisement on back). Recipe is typed below along with a scanned copy.

Scalloped Potatoes

Six medium potatoes (2 lbs.)
One-fourth cup butter
One-third cup chopped fresh onion
Two tbsps. flour
Two tsps. salt
One-half tsp. dried leaf thyme (optional)
Three cups milk

Pare potatoes, cut into one-eighth-inch slices; place in greased 2-quart casserole or baking dish.

In medium saucepan, melt butter, add onion; cook until tender. Blend in flour, salt and thyme. Remove from heat; stir in milk. Return to heat and cook, stirring constantly, until mixture thickens slightly and comes to a boil.

Pour over potatoes in casserole. Cover and bake in pre-heated 350-degree oven 30 minutes; uncover and bake about one hour longer, or until potatoes are tender.

–Yields 6-8 servings.

NOTE: For potatoes au gratin, add about three-fourths cup shredded cheese to cream sauce and stir until melted.

Recipe For Scalloped Potatoes

The 2 Week Diet

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2 Responses to Scalloped Potatoes Recipe

Jillie
Published 23 January, 2017 in 2:55 pm

Thank you, thank you, thank you! Finally someone who doesn’t put cheese in their scalloped potatoes (sorry, that’s Au Gratin). I grew up with my grandmother, mom and sister fixing scalloped potatoes almost exactly like this. So this recipe brings back a whole boat-load of terrific memories.

Desley
Published 28 May, 2018 in 11:36 pm

Thanks for sharing this recipie.

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