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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Scalloped potatoes made with chicken stock instead of milk have wonderful flavor. Ingredients:
12 potatoes, peeled and thinly sliced |
2 onions, finely chopped |
salt and pepper |
1/3 cup butter |
1/3 cup all-purpose flour |
3 cups boiling chicken stock |
paprika |
Directions:
1. In two shallow well greased 8 cup casseroles, layer potatoes and onions, sprinkling salt and pepper between layers.
2. In saucepan, melt butter over medium heat; stir in flour until well blended. With wire whisk, mix in hot stock; cook, stirring constantly, until boiling and thickened. Pour over potatoes and onions; sprinkle with paprika to taste. Bake, uncovered, in 350°F oven for about 50 minutes or until potatoes are tender and golden brown. Makes about 12 servings.
3. Canadian Living Entertaining Cookbook.
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