Cheesy Scalloped Potatoes

"This is a recipe that my mother would always make for us when I was a child. Blending the onions and celery was her crafty way to get us to eat this dish by disguising the veggies. Let me tell you, it worked great ;)"
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
1hr 20mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
  • Arrange potato slices in a buttered, 2 quart baking dish.
  • Pour blended mixture over potatoes.
  • Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
  • Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
  • Broil until chesse is bubbly and golden.

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Reviews

  1. This was a really nice variation on scalloped potatoes and a great way to get some veges into the kids! I was excited because my no-potato girl took 2 helpings! I only had skim milk, so I used heavy cream and it blended too thickly in the blender, so I thinned it out with about 1/2 cup of skim. Excellent! The only change I would make next time is to reduce the salt. Made for Spring 2009 PAC.
     
  2. I was skeptical. Put the milk, onion, flour etc in the BLENDER??!! Pour it over the potatoes??!! Bake for 50 minutes??!! Well I needn't be alarmed. What began as an adventure ended with a SUPERB potato dish. Who know that blending onions and milk would result with so much flavor? Great dish that I would have no problem making for guests. I had no need to broil as the cheese was almost crisp by the time the potatoes were done. I will add the cheese halfway through cooking next time.
     
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