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Escalloped Potatoes

Yield 8 servings


  • 6 medium potatoes, cleaned and peeled
  • 1/4 cup plus 1 tablespoon butter or margarine
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fine dry breadcrumbs
  • 2 tablespoons butter or margarine

How to Make It

  1. Cut potatoes into 1/8-inch thick slices; place in a bowl of lightly salted water. Set aside.

  2. Fill a medium Dutch oven one-fourth full of water; bring to a boil. Drain potatoes; add to boiling water. Cover and cook over medium heat 20 minutes or until tender; drain well and set aside.

  3. Melt 1/4 cup plus 1 tablespoon butter in a medium saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt and pepper; stir well.

  4. Alternate layers of white sauce, potatoes, cheese, and parsley in a greased shallow 2 1/2- quart casserole, beginning and ending with sauce. Sprinkle top with breadcrumbs and dot with 2 tablespoons butter. Cover and bake at 350° for 15 minutes or until thoroughly heated.

Oxmoor House Homestyle Recipes