Scalloped Potatoes for a Party

By jnkhockey

from Chatelaine Cookbook, 1965

Ingredients

• 5 lbs (12 to 15 large) potatoes, peeled and sliced
• 2 chopped onions
• 4 tbsp flour(or corn starch for gluten free)
• 1 lb, cheddar cheese, shredded
• 2 tsp salt(I do not use)
• 1/4 cup butter
• 1/4 cup ketchup
• 1 tsp hot red pepper sauce
• 4 1/2 - 5 cups scalded milk
• 4 tbsp chopped parsley

Details

Servings 18

Preparation

Step 1

Arrange half the prepared potatoes and onions in 2 buttered, 2-quart casseroles. Sprinkle with half the flour (or corn starch), cheese and salt, then dot with half the butter. Cover with remaining potatoes, flour(corn starch), onion, salt and butter. Stir ketchup and red pepper sauce in hot milk. Pour over potato mixture.

Cover and back at 350F for 1 to 1 1/4 hours. Uncover and bake 15 to 20 minutes longer or until tender. Sprinkle with remaining cheese and back until cheese melts. Sprinkle with parsley.