The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Vegetables & Sides

Scalloped Potatoes - 1996
​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Dorothy Nohl

INGREDIENTS
  • 3 Tablespoons  Butter
  • Enough  Flour
  • 2 Cups  Milk
  • 1 Small  Onion -- Diced
  • Salt
  • Pepper
  • Several Potatoes

​​PREPARATION
Melt butter, stir in enough flour (should not be as thick as paste).  Add milk and heat.  This mixture will not thicken.  Slice the potatoes into a flat pan and season.  Add the diced onions.  Add enough milk to cover the potatoes.  Bake at 350 for 1 1/2 hours or until thick.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking