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Elegant Scalloped Potatoes &=
nbsp; &nbs=
p; Jan
Peterson
8 large new baking potatoes &nbs=
p; &=
nbsp; &nbs=
p; 6
Tbsp. butter or margarine
6 Tbsp. flour =
&nb=
sp; =
&nb=
sp; =
1
to 2 tsp. garlic powder
½ tsp. salt &=
nbsp; &nbs=
p; &=
nbsp; &nbs=
p; &=
nbsp; ½
tsp. pepper
3 ½ cups milk  =
; &n=
bsp;  =
; &n=
bsp;  =
; 12
oz. Velveeta cheese cubed
½ cup crumbled cooked bacon`&n=
bsp;  =
; 1
cup shredded cheddar cheese
¼ cup sliced green onions
Scrub and pierce potatoes; place on a microwave safe plate. Microwave on h=
igh for
15-20 minutes or until tender.
Cool slightly. In a
saucepan, melt the butter. St=
ir in
flour, garlic powder, salt and pepper until smooth; gradually whisk in
milk. Bring to a boil; cook a=
nd
stir for 2 minutes or until thickened.&nbs=
p;
Add the process, cheese and bacon; stir until cheese is melted. Remove from heat; set aside.
Cut the potatoes into ¼ inch slices. Place a third of the slices in a g=
reased
13” x 9” baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and
onions. Bake uncovered at 350=
°
for 15 minutes or until cheese is melted.&=
nbsp;
Yield: 10 to 12 servings.