{"id":1032,"date":"2008-11-22T09:18:29","date_gmt":"2008-11-22T16:18:29","guid":{"rendered":"http:\/\/www.americanheartbreak.com\/rnrgeekwp\/?p=1032"},"modified":"2008-11-22T09:18:29","modified_gmt":"2008-11-22T16:18:29","slug":"cooking-with-butler-6-skynyrd-scalloped-potatoes","status":"publish","type":"post","link":"https:\/\/www.americanheartbreak.com\/rnrgeekwp\/cooking-with-butler-6-skynyrd-scalloped-potatoes\/","title":{"rendered":"Cooking With Butler 6 – SKYNYRD SCALLOPED POTATOES"},"content":{"rendered":"

A classic southern Thanksgiving and holiday side dish. Savory Scalloped Potatoes<\/p>\n

Recipe follows the break:<\/p>\n

Ingredients:
\n\t\u2022\t6 medium red skinned potatoes
\n\t\u2022\t3 tablespoons butter
\n\t\u2022\t6 green onions, with 2 inches green, sliced
\n\t\u2022\t3 tablespoons flour
\n\t\u2022\t2 1\/4 cups whole milk
\n\t\u2022\t1\/8 teaspoon pepper
\n\t\u2022\tsalt, to taste
\n\t\u2022\t1\/4 teaspoon dried mustard
\n\t\u2022\tdash nutmeg
\nPreparation:
\nLightly grease an 11×7-inch baking dish. Heat oven to 350\u00b0.
\nPeel potatoes; rinse well then slice thinly into a large bowl.
\nIn a medium saucepan over medium-low heat, melt butter. Add sliced green onions and saut\u00e9 for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.
\nPour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.?Serves 4 to 6.<\/p>\n

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