On Sun, 25 Mar 2018 14:40:26 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Julie Bove wrote:
>>>
>>> Hadn't decided what to make. Went to Winco and they had cube steaks
>>> marked
>>> down. I put those in foil packets with onion, mini sweet peppers,
>>> carrots,
>>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>>> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
>>> nuts, olives and cucumber. Small salad to use some stuff up.
>>
>> Those sound tasty, Julie.
>>
>> I just made another large scalloped potatoes casserole. The last
>> one was so good, none ever made it into the freezer. At least
>> this uses up all my extra potatoes. My one addition was to add a
>> packet of Lipton Onion Soup mix to the white sauce that gets
>> poured in. Very tasty.
>
>I never seem to like those. Not sure why because I like the ingredients but
>when done, it's just too rich or something.

When I make scalloped potatoes, I don't make it with a white sauce
poured over everything. It just seems too creamy if they are done that
way. I also never put any cheese in them.

Here's how I make them:

Thinly slice however many potatoes you think you will need. Also,
thinly slice a smal onion. Place a layer of potato slices in a
casserole dish, and sprinkle some of the onions over top. Add salt and
pepper. Then sprinkle about a teaspoon of flour over everything.
Repeat the above layers until you have used all your potatoes. Dot
with about a tablespoon of butter, then pour milk over top of
everything. The milk should come about half-way up the potatoes -
you'll see it if you tip the dish.

Cover the casserole, and bake in a 375 oven until you can stick a
paring knife easily through the potatoes.

This is how my mother and her mother made them, and my husband likes
them way better than his mother's recipe, which involved cream of
mushroom soup and some random mild cheddar cheese.

Doris