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Escalloped Potatoes with Cheese

One of my personal favorites!


  • 4 lg. baking potatoes
  • 1/4 cup butter
  • 1/2 lb. grated cheddar cheese
  • 1 cup minced onion
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  • 1/2 cup minced parsley
  • 1 Tbsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 2 1/2 cup milk and light cream mixed


Wash and peel potatoes, slice thin as a dime. Put in ice water for a while and drain. Butter bottom and sides of 12x8 baking dish. Put a layer of potatoes into the dish. Dot with butter and sprinkle generously with cheese, onion, parsley, salt, pepper and paprika. Repeat until you have 4 layers. Save 1/4 cup cheese to sprinkle on top layer. Pour milk and cream to cover the potatoes. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F. Sprinkle on cheese. Bake until tender, about 2 hours. Serves 6.

By Robin from Washington, Ia


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August 13, 2009 Flag


  • 1 pkg. shredded-style frozen hash browns
  • 1 stick butter or margarine
  • 1 carton sour cream
  • 1 can mushroom soup (undiluted)
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  • 2 cups shredded Cheddar cheese
  • 2 Tbsp. water
  • Pepper (as desired)
  • Crushed potato chips


Spread hash browns evenly in 9x13 inch Pyrex baking dish or loaf type cake pan. Melt butter in 1 qt. Pyrex pitcher (in microwave). Mix in all remaining ingredients, except chips. Spread evenly over potatoes; top with chips. Bake at 350 degrees F for 1 hour. (Can be assembled a day ahead. Cover and refrigerate.)

By Robin

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