Serves: 8
Total Calories: 124
1. Melt 2 tablespoons of the margarine. Combine with KELLOGG'S Corn Flake Crumbs. Set aside for topping.
2. Place onions and potatoes in medium-size saucepan. Cover with water. Add 1 teaspoon of the salt. Bring to boil. Boil, uncovered, for 5 minutes. Remove from heat. Drain.
3. Melt the remaining 3 tablespoons margarine in small saucepan over low heat. Stir in flour, the remaining 1 teaspoon salt, the pepper, and paprika. Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat.
4. Arrange one-third of the potatoes and onions in greased 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Top with one-third of the sauce. Repeat twice, ending with sauce. Sprinkle Crumbs mixture evenly over potato mixture.
5. Bake at 400°F about 35 minutes or until potatoes are tender.
This Potato Onion Escallop recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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