Escalloped Potatoes
Escalloped Potatoes is an easy dinner. Made with 5 or 6 medium size potatoes, 3 tbsp. flour, 1 tsp. salt or less, 1 1/2 c. milk, scalded or 1 c. evaporated milk with 1/2 c. water and 2 tbsp. butter, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Wash the potatoes; pat dry.
Prick each potato with a fork in a few places.
Bake potatoes on a rack at 400° for 1 hour or until potatoes are done.
Cut a thin slice from top of each potato. Scoop out the pulp into a bowl.
Mash the potato pulp with the hot milk or half and half until fluffy.
Beat in the butter and the green onions.
Add seasonings.
Fry the bacon until crisp. Crumble; add to potato mixture.
Spoon potato mixture into shells. Sprinkle with both cheeses.
Place potatoes on baking sheet. Bake at 375° until potatoes are piping hot and cheese is melted, about 1 minute.
Serve immediately.
🍷 Perfect Pairings
Complete your meal with these
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