Escalloped potatoes
8 servings
Ingredients
| 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 |
Directions
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