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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Scallop Potatoes Recipe

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This recipe for Scallop Potatoes is from TEN 2 TEN Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. potatoes (cut up to make about 8 cups)
4 medium onions (sliced thin)
3 tbsp. salt
3 tbsp. butter
2 tbsp. flour
1/4 tsp. pepper
1/2 tsp. paprika
2 1/4 cups of whole milk (real milk, not the crappy kind)
2 tbsp. chopped parsley

Directions:
Directions:
Preheat oven to 400º. Lightly grease 2 qt. casserole

Drop cut potatoes and sliced onions in boiling water with 3 tbsp. of salt. Boil for 5 minutes, no longer. Don't allow the potatoes to become too soft. Drain.

In a medium saucepan, melt the butter and remove from heat, stirring occasionally. Blend in milk. Place back on stove, medium heat and stir in flour until thick and smooth.

In greased casserole dish, arrange 1/3 potatoes and sprinkle 1 tbs. of parsley. Pour 1/3 of the sauce on the potatoes. Repeat two more times.

Bake uncovered for 35 minutes or until potatoes are brown and tender when pierced with a fork.

Number Of Servings:
Number Of Servings:
6 people

 

 

 

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