Email to Donna      

Recipe Categories: Nannyto6's HOME PAGEAPPETIZERS BAKEDBEANS BARCOOKIES BEEF BEVERAGES BISCUITS BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHICKEN CHILI COOKIES COPYCATRECIPES CROCKPOT DESSERTS DONUTS EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT HOUSEHOLDHINTRECIPES IceCream MARINADES MEATS Miscellaneous MUFFINS PASTA PICKLES PIE PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS ThingsToTry TURKEY VEGETABLES

Hazel's Scalloped Potatoes




Source of Recipe


Hazel C.


Recipe Introduction


Delicious served with a baked ham!


List of Ingredients




2-3 lbs. potatoes, peeled, sliced 1/8" thick
1 med. onion, sliced 1/8" thick, separated into rings
1 can creamed corn
salt & pepper to taste
Milk (enough to come 1/2 way up layers in pan)

Recipe



Butter 8"-9" square baking dish. Using 1/3 of the potatoes, make a layer in dish. Season with salt and pepper. Top with 1/2 of onions, spread evenly. Using 1/2 can of creamed corn, spread a layer on top of onion. Repeat potato layer with 1/2 of remaining potatoes, salt & pepper, all of the remaining onion layer, and then remaining creamed corn layer. Top with remaining 1/3 of potatoes. Sprinkle with salt and pepper. Slowly and evenly pour milk around top of baking dish until milk reaches 1/2 way up layers. Bake, covered, @ 350 for 30 minutes. Remove cover and bake and additional 15-20 minutes. Test for tenderness with a fork. Allow to sit for 10-15 minutes before serving.