Cindy’s Potatoes

(from Coker Family’s recipe box)

Cindy Beth made these one year when we were over at her house for a fish fry. I never did make scalloped potatoes because they took too long in the oven and boiled over in the microwave. These were delicious and very tender. I have discovered that if you use either low fat margarine or low fat evaporated milk it will bubble over in the microwave. Of course you can adjust the amounts for a smaller casserole.

Source: Cindy Coker Baker

Categories: Potatoes Pasta & Rice

Ingredients

  • 3 large potatoes, as needed
  • 1 stick margarine
  • 1 cup grated cheese
  • 1 can evaporated milk, not the low fat type
  • 1 small onion
  • salt & pepper to taste

Directions

  1. Peel potatoes. Slice very thin.

  2. Into large 3 quart glass casserole arrange in following order: Layer potatoes, salt & pepper; dot with margarine; sliced onions; grated cheese.

  3. Again…layer potatoes; salt & pepper; dot with margarine; sliced onions; grated cheese.

  4. Then…layer potatoes; salt & pepper; dot with margarine.

  5. Pour can of milk over all. Cover with glass lid and microwave on high for 30 minutes.

  6. Stir, cover. Microwave on high for an additional 15 minutes if needed.

  7. Remove from microwave, top with more cheese, cover. Let stand 5-10 minutes before serving.

  8. TIP: I like to add about 1/2 of the canned milk and add more as needed.

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