Crispy Potato Scallop

1/2 cup Italian-style bread crumbs
1/2 tsp salt
4 cups peeled, thinly sliced potatoes (about 2 lb)
1 cup peeled, thinly sliced onions
1/4 cup butter
2 cups milk

Preheat oven to 325F. Butter a shallow 2-quart casserole; set aside. Combine bread crumbs and salt. Layer half the potatoes and half the onions in casserole. Dot with half the butter and half the reserved bread crumb mixture. Repeat layering with remaining onions, potatoes, butter and bread crumbs. Pour milk over all. Cover and bake for 45 minutes. Uncover and bake until potatoes are tender and almost all of the liquid is absorbed, about 50 minutes longer.

Yield: 4 portions

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Cajun Country -- New Iberia, Louisiana