Escalloped Potatoes

13.09.2008 | Author: Cook | Posted in Londontowne
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Escalloped Potatoes


Servings: 8
Ingredients: 

  • 6 c  Potatos, raw, sliced thin           3 T  Butter
    • 

  • 3 T  Flour                           1 1/2 c  Milk
    • 

  • 1 t  Salt                                1 x  Cayenne
    • 

  • 1 c  Velveeta, grated                  3/4 c  Gn pepper/pimento mix grated
    •

For sauce:
In a saucepan, melt butter, then blend in flour. Cook over moderate heat
and slowly stir in milk. Season with salt and cayenne. Continue cooking
until sauce is smooth and boiling. Reduce heat and add cheese, stirring,
until cheese is blended. Add green pepper/pimento mixture, stir, and
remove from heat.

Grease a baking dish and fill with alternate layers of potatoes and sauce.
Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to
2 hours. Potatoes may be turned with a spoon to ensure even cooking.

Mrs Nicholas J. Constantine

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