Sunday, April 15, 2012

Scalloped Potatoes

Always good with a ham is some scalloped potatoes like grandma used to make.

Scalloped Potatoes (Myrtle Boe's)

10 lbs russet potatoes
3 pints whipping cream
2% milk as needed
1 med onion chopped fine
1 Tbls. salt
pepper to taste

Peel and slice potatoes but not paper thin.  Add onion,
cream and enough milk to cover potatoes by about
one inch.  Salt and pepper to taste.

Put mixture on stove top on low for about one hour.
 Bring milk and cream to a real soft boil, this helps
thicken and should prevent any chance of curdling.

Bake in oven at 325 for about and hour and half until
done. 

Be sure to watch it close when its on the stove
top so it does not stick to the bottom.
*(unless you are serving a really big crowd, I recommend halving this recipe.)

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