Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Scalloped Potatoes ala Nita

Recipe from Nita Holleman
Servings: 4 to 6

3 quart oven casserole dish, buttered
about 4 medium size russet potatoes, peeled and sliced very thin
1 large or 2 medium Vidalia or sweet type onions, peeled, sliced very thin
flour for sprinkling, self rising is fine
about ½ cup milk or half & half, not lowfat
½ to 1 teaspoon table salt
⅛ to ¼ teaspoon black pepper
⅛ teaspoon paprika for sprinkling
½ to 1 stick unsalted butter, sliced in patties
½ cup Kraft Sharp Cheddar Cheese, grated (optional)

Preheat oven to 325°F. Butter baking dish. Peel and slice potatoes. Rinse clean and drain. Peel and slice onion. Grate cheese (optional). Sprinkle potatoes with salt and black pepper. Layer in baking dish, beginning with potatoes: potato slices, onion slices (break them apart a bit), sprinkle with flour, dot with butter patties, sprinkle with paprika, pour on a bit of milk. Repeat, pouring milk over at end slowly. Don't overflow. Place dish in preheated oven and bake about one hour or one hour ten minutes. Potatoes should be hot and bubbly and vegetables should be fork tender. Add a bit more milk if needed while baking. If desired, sprinkle grated cheese over top during last ten minutes of baking.

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