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Scalloped Potatoes Recipe

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"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."

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6 Servings
Prep: 20 min. Bake: 1-1/4 hours

Ingredients

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

Directions

In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers.
Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: 3/4 cup equals 378 calories, 18 g fat (12 g saturated fat), 58 mg cholesterol, 1,513 mg sodium, 41 g carbohydrate, 5 g fiber, 12 g protein.

Scalloped Potatoes published in Reminisce May/June 1993, p47

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