Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Nutmeg Scalloped Potatoes




Source of Recipe


?


List of Ingredients








6 Idaho or Russet potatoes
2 Yellow onions (julienne)
1 Quart Cream
2 Teaspoons White pepper
1 Nutmeg clove
1 Pound Bacon
½ Cups Parmesan
4 Tablespoons Corn starch
Salt
Pepper




1) Peel potatoes and cut into coins.
2) Shingle potatoes in baking dish.
3) In a pan over medium high heat, cook the bacon in bits and add the onions to sauté (leave in the bacon fat).
4) In another pan bring cream to boil and add corn starch, salt, both kinds of pepper and nutmeg.
5) When the onions are translucent, pour the onion mixture on top of the potatoes.
6) Next, add the cream sauce.
7) Top the whole mixture with parmesan cheese.
8) Bake in the oven until the cheese is golden


Recipe