Escalloped potatoes

8 servings

Quantity Ingredient
6 cups Potatos, raw, sliced thin
3 tablespoons Butter
3 tablespoons Flour
1½ cup Milk
1 teaspoon Salt
1 x Cayenne
1 cup Velveeta, grated
¾ cup 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 & 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 1-½ to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

Mrs Nicholas J. Constantine

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