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Scalloped Potatoes

Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Chopped green bell pepper 1⁄3 Cup (5.33 tbs)
  Green onions 2 , chopped
  Diced pimiento 2 Ounce, drained (1 Jar, 2 Ounce)
  Salt 3⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Baking potatoes 2 1⁄2 Pound, peeled, thinly sliced (4 Medium-Size)
  Shredded provolone cheese 8 Ounce (2 Cup)
  French breadcrumbs 1⁄3 Cup (5.33 tbs) (Homemade)
Directions

Melt butter in a medium saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Stir in green pepper and next 4 ingredients.
Layer half of potatoes in a lightly greased 13" x 9" baking dish.
Spoon half of sauce over potatoes; top with half of cheese.
Repeat procedure with remaining potato slices, sauce, and cheese.
Bake, covered, at 425° for 30 minutes.
Uncover and sprinkle with breadcrumbs.
Bake 15 more minutes or until golden.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
5 Minutes

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