Carnation Milks 1920 Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Old recipes found! Ingredients:
2 pounds (about 6 medium) potatoes, peeled and thinly sliced |
3 tblsp butter |
1/4 cup chopped onion |
3 tblsp all-purpose flour |
1 tsp salt |
1/4 tsp ground black pepper |
1 (12 ounce) can carnation evaporated milk |
1 cup water |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees. Grease an 11x7 inch baking dish. Place potatoes in a large saucepan and cover with water; bring to a boil. Cook over medium high heat 3 to 4 minutes; drain. Set aside.
2. In the same saucepan, heat butter over medium heat. Add onion and cook 1 to 2 minutes, or until tender, stirring occasionally. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook until mixture comes to a boil, stirring constantly. Remove from heat.
3. Arrange potatoes in the prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese. Bake 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
4. Note: For a modern twist, add a mixture of chopped ham, red bell peppers and diced green chilies to the potatoes prior to baking them
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