Escalloped Potatoes
Easy and tasty.
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
potatoes
raw, thinly sliced |
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | cup |
velveeta cheese
grated |
* |
| ¾ | cup |
green bell peppers
mixed with pimentos, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
potatoes
raw, thinly sliced |
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| 237 | ml |
velveeta cheese
grated |
* |
| 177 | ml |
green bell peppers
mixed with pimentos, grated |
|
Directions
In a saucepan, melt butter, then blend in flour.
Cook over moderate heat and slowly stir in milk.
Season with salt and cayenne.
Continue cooking until sauce is smooth and boiling.
Reduce heat and add cheese, stirring, until cheese is blended.
Add green pepper/pimento mixture, stir, and remove from heat.
Grease a baking dish and fill with alternate layers of potatoes and sauce.
Bake in moderate oven, 350℉ (180℃)., until potatos are done, about 1½ to 2 hours.
Potatoes may be turned with a spoon to ensure even cooking.
