Subject: REQ. Scalloped Potatoes au gratin
From: msjawolfe[at]aol.com (Msjawolfe)
Date: 14 Sep 1998 04:53:29 GMT
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.
Janise A. Wolfe
Little Rock, AR
From: Vera Ehmann <careerad[at]ma.ultranet.com>
Date: Mon, 14 Sep 1998 07:52:32 -0400
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
4 T butter or margarine
3 T flour
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
From: rdyoung[at]wcc.net (Bob Y.)
Date: Mon, 14 Sep 1998 13:52:20 GMT
Well, you could <g> cheat and use the Betty Crocker mix.
From: bethers66[at]aol.com (Bethers66)
Date: 15 Sep 1998 00:59:36 GMT
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!