Quick Scalloped Potatoes
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by June Willmont, Pension Underwriting. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
pescatarian
- 2 1/2 tsp. salt
- 3 tbs. butter or margarine
- 2 tbs. flour
- 3 2/3 cups milk
- 6 cups thickly sliced potatoes
- Carbohydrate 58.6558041844442 g
- Cholesterol 179.509375074391 mg
- Fat 63.1278771075104 g
- Fiber 0.0441666666666667 g
- Protein 28.7160312739538 g
- Saturated Fat 38.2771383472072 g
- Serving Size 1 1 Serving (941g)
- Sodium 597.233333630897 mg
- Sugar 58.6116375177775 g
- Trans Fat 5.7433320861453 g
- Calories 906 calories
Melt 3 Tbs. butter or margarine. Add 2 Tbs flour & 2 1/2 tsp. salt, blend very gradually, add 3 2/3 cups milk (water with evaporated milk makes it especially rich looking & creamy). Cook until smooth & thick, stirring constantly. Add 6 cups thickly sliced potatoes. Cover. Simmer 7 minutes. Pour into shallow baking dish. Bake, uncovered, in 350 degree oven until tender, about 35 minutes. They will have a good brown crust.
