Autumn Two Potato Scallop Food

SCALLOPED POTATOES FOR TWO

Steps:

• Place potatoes in a greased 1 quart baking dish, set aside.
• In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
• Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
• Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
• Cool sauce slightly, pour over potatoes.
• Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
• Bake for another 20 minutes or until potatoes are fork tender.
• Let " rest " for 10 minutes, so sauce will thicken.

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

PORK CHOPS AND POTATO SCALLOP

Steps:

• Combine mushroom soup, sour cream, water and dill weed in a small bowl; blend well.
• Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole.
• Cover and bake at 375 for 45 minutes.
• Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in large skillet.
• Drain on paper towels.
• Place chops on top of potatoes; cover and bake an additional 30 minutes.
• Garnish with parsley.

KIELBASA, ONION AND POTATO SCALLOP

Steps:

• In 12x8x2" baking dish, mix potatoes, sauce mix, boiling water, butter and milk.
• Stir in onion.
• Place sausage on top.
• Bake in preheated 400 degree oven 30 to 35 minutes until potatoes are fork tender.
• Let stand 2 to 3 minutes.

APPLE SWEET POTATO SCALLOP

Steps:

• Spray a 9x13-inch baking dish with non-stick cooking spray.
• Place alternate layers of sweet potatoes and apples in baking dish, ending with apples.
• Pour orange juice and zest over mixture and sprinkle with cinnamon.
• Bake, covered with foil, in preheated 375 degree oven for 40 minutes.
• Remove foil, top with crushed cereal or bread crumbs, and spray with non-stick cooking spray.
• Bake 15 to 20 minutes more until brown.

SWISS HAM POTATO SCALLOP

Steps:

• If you do not have leftover cooked red potatoes, cook them first. Cool them enough to handle and cube them. Shred the cheese and cube the ham.
• Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole; reserve.
• Saute the onion in the 2 tablespoons butter until tender, not browned. Blend in flour, salt and pepper.
• Add the milk; cook and stir until thickened and bubbly. Add the cheese and when melted, stir in the ham and potatoes, being gentle with the stirring.
• Turn into prepared casserole.
• Prepare the topping. Combine the crumbs and melted butter. Sprinkle on top of casserole.
• Bake in preheated oven for 25 to 30 minutes or until lightly browned and bubbly.

AUTUMN TWO POTATO SCALLOP

Steps:

• Heat oven to 375*.
• Butter a 13 x 9 x 2 glass baking dish.
• Arrange sweet and red potatoe slices, overlapping, in alternating layers in baking dish; there should be about 3 layers of each.
• Combine heavy cream, milk, garlic, salt and red pepper in a small saucepan.
• Bring to boiling and then carefully pour over potatoes in baking dish.
• Bake for 30 minutes and press with spatula.
• Spoon cream mixture over potatoes.
• Sprinkle with parmesan and bake 30 more minutes or until potatoes are tender and top is brown.
• Let stand 15 minutes before serving.