Two Baking Pans

This recipe makes use of celery leaves, another part of a vegetable that often gets tossed away.

Solar Scalloped Potatoes with Cheddar Cheese


6 medium potatoes, peeled and cut into 1/8-inch slices

1 onion, thinly sliced

1/4 cup celery leaves

1 tablespoon dried parsley

2 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 cuan evaporated milk

1 cup shredded Cheddar cheese

1/2 teaspoon paprika


Set Sun Oven out to preheat. Spray a baking pan with cooking spray.

Layer the potatoes and onions in the prepared pan, starting and finishing with a layer of potatoes and overlapping the potatoes slightly. Use a blender or food processor to combine the celery leaves, parsley, butter, flour, salt, pepper, and cheese until smooth. Pour the cheese mixture over the potatoes and onions. Sprinkle with paprika. (can be prepared ahead up to this point. Cover with plastic wrap and refrigerate up to 24 hours. Bring to room temperature before continuing) Use a second baking pan to cover as a lid and transfer to the Sun Oven. Bake until the potatoes are tender and bubbly, 1 1/2 to 2 hours.

Makes 6 servings.

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