Reference > Farmer's Cookbook > POTATOES > Escalloped Potatoes
  Potato Border Potatoes à la Hollandaise  
CONTENTS · BIBLIOGRAPHIC RECORD

Escalloped Potatoes

Wash, pare, soak, and cut four potatoes in one-forth inch slices. Put a layer in buttered baking-dish, sprinkle with salt and pepper, dredge with flour, and dot over with one-half tablespoon butter; repeat. Add hot milk until it may be seen through top layer, bake one and one-fourth hours or until potato is soft.


CONTENTS · BIBLIOGRAPHIC RECORD
  Potato Border Potatoes à la Hollandaise  
 
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