Yield: 6 servings
Sauce:
2 cups scalded milk
3 tablespoons butter
6-7 medium potatoes
¼ cup chopped onion
Topping:
Few grains paprika
Grated cheese, optional
Instructions
Sauce:
Scald milk and set aside.
Melt butter in a saucepan; slowly blend in flour, salt and pepper. Gradually add hot milk, stirring constantly. Set sauce aside.
Wash, peel potatoes and slice thinly.
Preheat oven to 375F. Spread about 1/3 of the slices in a buttered 1 1/2-quart casserole. Sprinkle half of the onions on top. Cover with another layer of potatoes and the remaining onions. Place the remaining potatoes on top. Pour sauce in the casserole. Sprinkle paprika and grated cheese on top, if desired. Bake 375 F for 1 hour or until done. Potatoes should be lightly brown on top.
Variation:
You can also use one can of mushroom soup and about 1/2 can of milk stirred together for the sauce.
Carnation milk mixed with water (use ½ milk & ½ water) can be used instead of regular milk.
Charlotte
IngredientsSauce:
2 cups scalded milk
3 tablespoons butter
3 tablespoons flour
1 tsp. salt
Few grains pepper
¼ cup chopped onion
Topping:
Few grains paprika
Grated cheese, optional
Instructions
Sauce:
Scald milk and set aside.
Melt butter in a saucepan; slowly blend in flour, salt and pepper. Gradually add hot milk, stirring constantly. Set sauce aside.
Wash, peel potatoes and slice thinly.
Preheat oven to 375F. Spread about 1/3 of the slices in a buttered 1 1/2-quart casserole. Sprinkle half of the onions on top. Cover with another layer of potatoes and the remaining onions. Place the remaining potatoes on top. Pour sauce in the casserole. Sprinkle paprika and grated cheese on top, if desired. Bake 375 F for 1 hour or until done. Potatoes should be lightly brown on top.
Variation:
You can also use one can of mushroom soup and about 1/2 can of milk stirred together for the sauce.
Carnation milk mixed with water (use ½ milk & ½ water) can be used instead of regular milk.
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