|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Results 1 - 10 of 41 for scalloped potato white sauce
Result Page: 1
Cook 10 pounds ... scorch. Add Velveeta cheese, cut in cubes, to the sauce. Pour over cubed potatoes. Bake at 350 degrees until bubbly, 30 to 40 minutes.
Melt butter in ... and thickens, stir twice. Pour sauce over sliced potatoes and onion. Top with grated cheese. Bake at 350 degrees for 1 to 1 1/2 hours.
Make white sauce by melting butter ... onions and sauce. Repeat using all the ingredients. Bake at 350 degrees for 45 minutes or until potatoes are tender.
Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch baking dish. Layer potatoes and onions in baking dish. In small saucepan combine soup and milk ...
Slice potatoes 1/4" ... add milk for white sauce. Stir until ... Bake, uncovered until bubbling, add a little cheese to white sauce. Bake at 350 degrees.
In a 9 ... Over this, pour white sauce (about 1 cup). ... for 1 minute, stirring constantly. Add milk gradually, cook until thickened, stirring constantly.
Mix potatoes, onion, salt and white sauce in 1 1/2 ... Microwave on high 3 minutes. Beat well and continue cooking 1-1 1/2 minutes until thickened. Beat lightly.
Slice the potatoes ... salt and pepper. White sauce - mix oil ... Cook over medium heat until thick. Mix Step 1 and 2 and bake for 1/2 hour on 400 degrees.
In a 2 ... potatoes. Pour the sauce over the top, ... in milk, keeping smooth. Add salt and pepper. Cook, stirring constantly, until thickened and bubbly.
Place potatoes and ... Pour half of sauce over vegetables. Add rest of onion and potato. Cover with ... degrees for 35 minutes or until lightly browned.
Result Page: 1
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