Scalloped Potatoes

Ingredients

• 2 cups potatoes
• 1 onion sliced
• white sauce

Method

1. 1

   Cut boiled or raw potatoes in slices, arrange in layers with a little onion and white sauce, and bake until done or browned on top.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 30. The excerpt below is the record exactly as published.

2 cups potatoes; or, cut boiled or raw potatoes in slices and arrange in layers with a little onion and white sauce, and bake until potatoes are done; or browned on top and serve as Scalloped Potatoes. Hash cold boiled potatoes, and to 4 cups add | teaspoon salt, few grains VEGETABLES 45 pepper, few drops onion juice, 4 tablespoons milk and mix. Melt 4 table- spoons dripping in frying pan; when melted and browned, pack in potatoes, cook slowly until nicely browned. Fold and serve as Hashed Browned Potatoes. Bake raw potatoes, serve as Baked, or scoop out, mash and cream, and serve as Baked Stuffed Potatoes. Onions. — Skin and boil. Serve plain with seasonings or in white sauce, or bake whole or stuffed. Cut raw onions in slices, dip in fiour and fry in a little fat or in deep fat. Celery. — Serve raw, boil or fry. Serve boiled celery in white sauce or scallop with rice and white sauce. Asparagus. — Boil. Use tougher parts of stalks for soups. Tender, served plain or in white sauce. Serve boiled asparagus on scrambled eggs on toast or on fried mush. Spinach. — Boil. Serve plain, seasoned, or mixed with white sauce. Cabbage. — Serve raw or boil. Serve plain, seasoned or in white sauce alone or with grated cheese, or scalloped with cheese and white sauce. Boil with pork, or boil cabbage with 2 tablespoons fat, 4 tablespoons vinegar, 1 onion sliced

Cook this with the app: pantry check, scaling, and the assistant.