On Sunday, March 25, 2018 at 10:18:00 PM UTC-4, Doris Night wrote:
> 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

My husband thinks cheese makes everything better, so I make a
cheese sauce (bechamel-based). I saute the onions, because I
very much dislike wet-cooked onions (baked, boiled, just thrown
into soup). More cheese on top, to make him feel like they're
really cheesy.

Different strokes.

Cindy Hamilton