Scalloped Potatoes

Peggy Ginn, FHS

  • 6 to 8 medium potatoes
  • 1 stick oleo
  • 1/2 lb grated Cheddar cheese
  • 1/2 cup milk
  • Salt and black pepper to taste

Peel potatoes (round slices). In a buttered deep casserole dish, place one layer of potato slices; dot with pats of oleo and sprinkle with salt and pepper; then one layer of cheese. Repeat the preceding until all potatoes are used. Then pour milk over all.

Bake at 350° for 35 minutes or till potatoes are tender.





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