
scalloped potatoes with smoked sausage
- 5Pour evaporated milk over to cover, moistening all of the flour on top. Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
- 5 lbRusset potatoes, washed, peeled and sliced thinly
- 1 1/2ropes of smoked sausage
- 1/2 cbutter
- 3/4 call-purpose flour
- salt, to taste
- pepper, to taste
- 8 ozshredded cheese, optional
- sour cream, optional
- 2 canevaporated milk (12 oz each)
- 6Bake uncovered for at least an hour. The top should be browned and all bubbly. Test a potato to see if it is tender. If it is too hard or stiff still bake a little longer until the potato is tender.
- 5 lbRusset potatoes, washed, peeled and sliced thinly
- 1 1/2ropes of smoked sausage
- 1/2 cbutter
- 3/4 call-purpose flour
- salt, to taste
- pepper, to taste
- 8 ozshredded cheese, optional
- sour cream, optional
- 2 canevaporated milk (12 oz each)