Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Silk Purse Potatoes




Source of Recipe


Taste Of Home Magazine






List of Ingredients



• 1/4 cup butter
  
• 1/4 cup all-purpose flour
  
• 1 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 2 cups milk
  
• 6 slices process american cheese, cut into pieces
  
• 6 medium potatoes, peeled and thinly sliced (about 6 cups)
  
• 2 tablespoons chopped onion
  






Instructions



1. In a large saucepan, melt butter over low heat. Stir in the flower, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted. Stir in the potatoes and onion.
   
2. Transfer to a greased shallow 2 quart baking dish. Cover and bake at 325 degrees for 1 hour. Uncover; bake 30 to 40 minutes longer or until potatoes are tender.
   
3. Yield: 6 to 8 servings