Crispy Italian Potato Scallop

“From the cookbook put out by FUMC in Joshua, Tx”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 cup Italian style breadcrumbs
  • 12 teaspoon salt
  • 4 cups potatoes, thinly sliced (2 lbs)
  • 1 cup onion, thinly sliced
  • 14 cup butter
  • 2 cups milk

Directions

  1. Preheat oven to 325. Butter shallow 2-quart casserole; set aside.
  2. Combine bread crumbs and salt.
  3. Layer half the potatoes and half the onions in casserole.
  4. Dot with butter and half the reserved bread crumb mixture.
  5. Repeat layering with the remaining potatoes, onions, butter and bread crumbs.
  6. Pour milk over all. Cover and bake for 45 minutes.
  7. Uncover and bake until potatoes are tender and almost all of the liquid is absorbed, about 50 minutes longer.

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