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Subject: REQ. Scalloped Potatoes au gratin
Newsgroups: rec.food.cooking

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From: msjawolfe[at]aol.com (Msjawolfe)
Date: 14 Sep 1998 04:53:29 GMT
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Please, need your favorite recipe for scalloped potatoes au gratin.  For some
reason, this is a hit or miss dish with me, and so, has become one that I
always dread making..wondering "Will it turn out right?"  The husband has
agreed that I can adopt a cat I am mad for, if I will make him this dish for a
late supper Monday night.  (He works till almost midnight, that gives me a
little extra time to garner recipes)  Not that he could have stopped said
feline acquisition, but his blessing makes things so much easier.  
Thanks
Janise A. Wolfe
Little Rock, AR

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From: Vera Ehmann <careerad[at]ma.ultranet.com>
Date: Mon, 14 Sep 1998 07:52:32 -0400
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Au Gratin Potatoes

Cook [boil or bake]
 8 medium potatoes (with skins on)
Cool, peel and dice.  Set aside.

Cut in cubes
 4-5 oz sharp cheddar cheese

Melt
 4 T butter or margarine
Stir in
 3 T flour
Stir in
  2 c milk (scalded)
Season with salt and pepper.
Stir in potatoes
Add cheese.  Mix well. Put into a butter casserole dish.
Sprinkle top with paprika.

Bake at 350 for 30-40 minutes

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From: rdyoung[at]wcc.net (Bob Y.)
Date: Mon, 14 Sep 1998 13:52:20 GMT
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Well, you could <g> cheat and use the Betty Crocker mix.

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From: bethers66[at]aol.com (Bethers66)
Date: 15 Sep 1998 00:59:36 GMT
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It's funny you should request this recipe now, as I have recently made it for
three weekends in a row!  I adore it!   Although, I must confess to making up
my own recipe - sort of an adaptation of a regular scalloped potatoes recipe.  
I thinly slice up peeled potatoes, and place them in a buttered baking dish.  
I then toss them in a bit of flour.. .maybe 3/4 cup?  .. and salt and pepper.
(be generous with the salt... this dish needs it!)  I then pour milk in the
dish, almost to the top.  Then, sprinkle in (lots of) grated cheddar cheese and
mix together.   Then, I dot butter or margarine all over the top and bake until
the potatoes are soft and the whole thing is melty and wonderful.  About 350 -
400 degree oven.

YUM!  I might have to go make some now!

-Beth


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