Ingredients
-
4
-
1/2
-
1
-
1 1/2
-
1/2
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Stove-Top Scalloped Potatoes,Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. (the amount of salt has been corrected to 1 teaspoon, sorry it was a typo),These were very good. Husband loved them. I did have to leave simmering longer than 20 minutes – about 30-35 or so. I included onion, sliced shallot, but then topped with spring onions/chive along with the rest of the cheese. I liked they way they got kind of brown in the pan, like you’ll see when baked. I’ll make again!,Omg thank you! I totally forgot my oven is busted and was desperate to avoid wasting all the sliced potatoes. I followed the recipe as best I could. I accidentally splashed more milk than it called for but it still came out nice and thick. You rock!
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Steps
|
1
Done
|
Combine Potatoes With Onion, Salt and Milk in Heavy Frypan. |
|
2
Done
|
Simmer Covered For 30 to 40 Minutes or Until Potatoes Are Tender. |
|
3
Done
|
Sprinkle Cheese, Cayenne and Crumbs Over Top. |
|
4
Done
|
Continue Cooking Uncovered For 15 to 20 Minutes. |
