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MacKenzie

Scallop Potato Casserole

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Potato Scallop

 

Note: I usually wing the recipe so take warning with the following amounts. :)

 

Evenly slice 1 large size potato for each serving into discs about a good 1/8 inch in thickness.

Slice an onion and separate into rings same thickness as potatoes.

Alternately layer the potato and onion slices in the casserole.

 

To about 1.5 C of 2% milk and add about 1.5T of flour whisk to avoid lumps. Add 1T of butter to make up for the low fat content of the 2% milk. Add salt to suit. Heat in a pot until it thickens.

Stir in another C of milk to thin the milk/flour mix and pour over the potato and onion layers in the casserole. Add enough milk to the casserole so that you can see milk through the potatoes. Mix the liquids. Grind some fresh pepper over the top and put a few pieces of butter around the top of the casserole.

 

Bake covered at 350-375F for about an hour. Test for doneness by piercing the potatoes with a sharp knife. If it penetrates the potatoes easily it is done.

Check part way through the cook to see if you need to remove the cover. You want most of the liquid gone by the end of the cook but not all.

 

One could sprinkle grated cheese on top as an added bonus. :)

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