Scalloped Tomatoes-Potatoes
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A home-kitchen version of scalloped tomatoes-potatoes, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/2 c. chopped onions
- 2 Tbsp. flour
- 1/8 tsp. pepper
- 1 can (16 oz.) tomatoes
- 5 c. peeled, thinly sliced potatoes
- 2 Tbsp. margarine
- 1/2 tsp. salt
- 1 c. water
- 2 tsp. chicken bouillon (instant powdered kind)
- grated cheese
Method
Place onions and margarine in a saucepan and cook until tender.
Blend in the flour, seasoning, water, tomatoes and bouillon.
Cook for 6 to 8 minutes or until thickened.
Add potatoes and stir lightly to coat.
Cook in a covered dish at 350° for 25 minutes or until potatoes are tender.
Sprinkle cheese on top.
Serve.
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