MIME-Version: 1.0 Content-Location: file:///C:/AE4BC913/elegantescalloppedpotatoes.htm Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset="us-ascii" Elegant Scalloped Potatoes
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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.<= /o:p>

 

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.