Sunday, November 14, 2010

Scalloped Potatoes.

Friday night my menu called for ham with scalloped potatoes. I've home made them in the past but mostly we just box it for dinners. Since I'm trying to make my food budget stretch further, making them myself was more of a savings, so I set off in search of a good recipe. We ran out of cheese a few days prior (and I'm trying my best to do without if I mismanage and run short of something prior to grocery day - all those little side trips to the store really add up) so I needed something without cheese. Now, traditionally, scalloped potatoes don't have cheese - if they have cheese, it's potatoes au gratin (because I know you really wanted a lesson in cooking). It seems, though, that about 90% of the scalloped potato recipes I looked through contained some cheese or another. I went back to my old reliable and picked this one. It received really good reviews and best of all - I had all the stuff on hand. These were so good we didn't even have any leftovers (and Ben enjoyed them as well, and he's iffy on potatoes).

Here's the recipe:


5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper


· In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

· In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.

· Cover and bake at 325 degrees for 2 hours or until tender.

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