Vegetables: Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Next time, I would use cream of potato soup or cream of mushroom. The cream of celery did not taste that good. Optional: sprinkle with 1/2 cup grated swiss or white cheddar cheese during last 10 minutes of baking. Ingredients:
2 pounds yukon gold potatoes |
3 tablespoons butter |
3 tablespoons all-purpose flour |
12 ounces evaporated milk |
1 can cream of celery soup |
1/2 cup light cream |
1/4 tsp salt |
1/4 tsp black pepper |
Directions:
1. Wash and slice potatoes thin. No need to peel.
2. Melt butter in a small saucepan. Stir in flour and cook over medium heat, stirring, until frothy and well-blended. Slowly stir in evaporated milk. Cook until sauce begins to thicken.
3. Stir in soup and bring to a boil, stirring constantly. Remove from heat and stir in cream.
4. Preheat oven to 400 degrees F.
5. Arrange 1/2 of potatoes in the bottom of an 8 x 12 baking dish. Sprinkle with salt and pepper. Pour half the sauce over potatoes. Repeat layers one time. Slightly stir so that sauce makes it to cover all potatoes.
6. Bake for 30-40 minutes, until potatoes are soft and top is lightly browned. May sprinkle with grated cheese during last 10 minutes of baking. Allow to cool about 5 minutes before serving.
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