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Scalped Potatoes - Empire Kosher Recipe Corner
Auntie Rivka's "Scalped" Potatoes (Milchig) 6 peeled and thinly sliced potatoes 2 thickly sliced onions 2 cups milk (skim for those of you on a diet) 1/4 cup flour 1 tsp. salt 1/8 cup dried dill for a lovely flavour 1/4 tsp. pepper (to annoy Uncle Leibel) 1/8 tsp. dry mustard Grease a covered baking dish. Preheat oven to 350F. Mix the flour into the COLD milk and stir until the flour has been dissolved. Add the salt, pepper, mustard and dill. Slice half the potatoes and the onion and place in layers in the greased casserole dish. AUNTIE RIVKA POTATO HINT: In order for the potatoes not to turn black after you have peeled them, place them in cold water while you prepare the rest of the recipe. Bring the milk mixture to a rapid boil on the stove stirring CONSTANTLY to prevent burning! Reduce heat to a simmer until the mixture thickens. Pour HALF the mixture over the potato and onions. Place the remaining potatoes and onion in the casserole. Pour the remaining thickened liquid over the potatoes and onion. COVER. Place in the oven and bake for about 45 minutes until the potatoes are done. For an added touch, uncover for the last few minutes of cooking to form a golden brown crust. Slices of processed cheese can be added on top and the casserole returned to the oven for a period of 2 to 3 minutes simply to melt the cheese!

Posted 8/10/2005 12:00 AM | Tell a Friend | Readers Recipes

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