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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.