Scalloped Potatoes
I prefer this recipe without the sweet peppers or dry mustard.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
side dish
bake
potatoes
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1 teaspoon salt
- 2 tablespoons flour
- 3 tablespoons butter
- 1/4 teaspoon paprika
- 1 1/4 teaspoons salt
- 3 cups potatoes very thinly sliced
- 1/4 cup onions or chives, finely chopped (optional)
- 1/4 cup sweet peppers finely sliced (optional)
- 1 1/4 cups cream or milk
- 1/4 teaspoon dry mustard (optional)
- Carbohydrate 19.1981129146508 g
- Cholesterol 83.1807291666667 mg
- Fat 24.3907993749741 g
- Fiber 2.58255837717474 g
- Protein 3.34160604139378 g
- Saturated Fat 15.1226720833292 g
- Serving Size 1 1 Serving (144g)
- Sodium 65.6238333332805 mg
- Sugar 16.615554537476 g
- Trans Fat 1.38738854165807 g
- Calories 302 calories
Preheat oven to 350? F. Drop potatoes and salt into boiling water. Parboil for about 8 minutes. Drain well. Grease a 10 inch baking dish. Layer potatoes and onions in 3 layers, sprinkling each layer with flour and dotting with butter. Heat cream and season with salt, paprika and dry mustard. Pour over potatoes. Bake about 35 minutes, testing for doneness with a fork. ~~~~~
