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4 to 6 medium potatoes, pared
Additions for Variation with Mushrooms:
Either slice potatoes by hand or use your food processor. Arrange in layers in a well-greased 2-quart casserole. Sprinkle each layer with salt and pepper.
In your food processor, process margarine with flour and soup mix until blended, about 5 seconds. Pour boiling water through feed tube while machine is running and process until smooth. Transfer sauce to a heavy bottomed saucepan and cook over medium heat, stirring until bubbly and thick. Add salt and pepper to taste. Pour hot sauce over potatoes. Sprinkle with paprika. Bake uncovered at 350°F for 1-1/4 hours, or until tender and golden brown.
Do not freeze.
Variation - Scalloped Potatoes and Mushrooms:
Posted by Karen Gall
Nutritional Info Per Serving: N/A
Salt and pepper to taste
3 tbsp. margarine
3 tbsp. flour
2 tsp. instant chicken soup mix
1-1/2 cups boiling water
Paprika
2 medium onions, halved
2 cups mushrooms
2 tbsp. margarine
Slice onions and mushrooms in the food processor with the slicer blade. Sauté in margarine for 8 to 10 minutes. Follow directions for Best-Ever Scalloped Potatoes, but spread mushrooms and onions between layers of potatoes. Bake as directed.