Wednesday, January 17, 2018

Vintage Recipe: Scalloped Potatoes

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Scalloped Potatoes and Au Gratin Potatoes are both family favorites in this household so I didn’t hesitate to add this dish to my ever growing pile of recipes to try. I am happy to report it did not disappoint!


I made these in a 9 x 13″ Air Bake pan. The liquid did not cover the potatoes so to avoid having them dry out in the oven, I covered with foil for the 1st hour of baking. Then I removed the foil stirred the potatoes and continued baking until done (about 30 minutes more).

Although the long bake time was cut back to 1 1/2 hours, it is still a bit of a time commitment. But these were very tasty!


This recipe for Scalloped Potatoes was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.


Scalloped Potatoes

prep time: 15 minscook time: 2 hourtotal time: 2 hours and 15 mins
Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 5 large potatoes, sliced
  • Onion, sliced
  • 3 Tbsp. Butter, softened
  • 1/4 c. Flour
  • 1 3/4 c. Chicken Broth
  • 2 Tbsp. Mayonnaise
  • Salt
  • Pepper

instructions:

Combine sliced potatoes and sliced onions in a greased casserole dish. In a saucepan over low heat, mix butter and flour together until smooth.

Add the mayonnaise and chicken broth then and salt and pepper to taste. Mix until well blended. Pour over the potato/onion mixture.

Bake at 325°F for 2 hours.

NOTES:

I made these in a 9 x 13" pan. The liquid did not cover the potatoes so to avoid having them dry out in the oven, I covered with foil for the 1st hour of baking. The I removed the foil stirred the potatoes and continued baking until done (about 30 minutes more). Although the long bake time was cut back to 1 1/2 hours, it is still a bit of a time commitment. But these were very tasty!
Created using The Recipes Generator



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