Broken Bow Scalloped Potatoes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 4 cups thinly sliced, pared potatoes | 2/3 cup diced onion | 2 tbsp flour |
| 1 tsp salt | 1/8 tsp pepper | 2 tbsp butter or margarine |
| 1-1/2 cups milk | paprika | |
| 1 | Arrange a layer of potatoes in a greased 2-qt casserole. Cover with some of the onion. Sprinkle with some of the combined flour, salt, and pepper. Dot with some of the butter. Repeat layers until all are used, ending with butter. Pour milk over all. Sprinkle with paprika. Bake, covered, in a slow oven (325 F) 1 hour. Uncover and bake 20 minutes longer or until potatoes are tender. |