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Escalloped potatoes

Ingredients

6 c Potatoes, raw, sliced thin
3 tb Butter
3 tb Flour
1 1/2 c Milk
1 ts Salt
1 x Cayenne
1 c Velveeta, grated
3/4 c Gn pepper/pimento mix grated

For sauce: In a saucepan, melt butter, then blend in flour. Cook over
moderate heat and slowly stir in milk. Season with salt & cayenne. Continue
cooking until sauce is smooth and boiling. Reduce heat and add cheese,
stirring, until cheese is blended. Add green pepper/pimento mixture, stir,
and remove from heat. Grease a baking dish and fill with alternate layers
of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes
are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to
ensure even cooking.

Makes 8 servings.