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Cooked by: Chef / Last Modified: 7/14/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 1. Arrange 1/2 of the potatoes in the bottom of a shallow, 1 1/2- quart,
heat-resistant, non-metallic baking dish. Combine flour and salt in a small
bowl and sprinkle 1/2 of the mixture over Potatoes. Sprinkle half of the
cheese over potatoes.
2. Repeat with remaining potatoes; flour mixture and cheese.
3. Pour scalded milk over last cheese layer. Dot with butter and sprinkle
with paprika.
4. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until potatoes
are tender and cheese is melted.
Variation: If desired, fresh broccoli or cauliflower may be sub- stituted for potatoes. The cooking time will be reduced to 8 to 10 minutes in Step 4. If you prefer to use frozen broccoli or cauli-flower, thaw before using. The cooking time will be reduced to 6 to 7 minutes in Step 4.
Ingredients:
4 medium Potatoes,peeled&thinly slicd
3 Tablespoon(s) Flour
1 Teaspoon(s) Salt
1 Cup(s) Grated sharp Cheddar cheese
1 Cup(s) Milk, scalded
2 Tablespoon(s) Butter or margarine |
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