Old favorite Scalloped Potatoes
Preheat oven to 350° F.
Grease a 10-inch baking dish. Place in it, in 3 layers:
3 cups pared, very thinly sliced potatoes
Dredge each layer with flour and dot each with butter. Use in all:
2 tablespoons fine, all-purpose flour (we use Wondra)
3 to 6 tablespoons butter
There are many possible additions, in small quantities, to taste:
½ cup finely minced fresh chives or onions (we use very finely minced onions liberally)
¼ cup finely chopped sweet red and/or green sweet peppers (we rarely add these)
1 ¼ cups milk* (we use whole if we have it, otherwise 1 or 2%) — don’t boil; just look for the little bubbles all around the edge of the pan which are a sign milk has reached “scalding” temperature —
Season warmed milk with
1 ¼ teaspoons salt
¼ teaspoon paprika
¼ teaspoon dry mustard (Coleman’s if possible)
Pour the milk over the layered potatoes. They should be just barely covered, not swimming in milk, but if the milk is only halfway up the side of the potatoes, add a bit more milk, straight from the frig will do.
Bake potatoes for about 1 ½ hours. They may be covered for the first one-half hour of cooking.
*When we entertain, I make this in a round, deep Pyrex dish. Double the ingredients, especially the quantity of milk and seasonings. Bake covered for the first half hour; then uncovered for the final hour. Then we actually removed it from the oven, cooked other things, greeted guest, etc., then about twenty minutes before dinner stuck the dish, uncovered back in the oven to bring back up to serving temperature. These are even good if you make them a day ahead and reheat.
Yield: 4 servings (if you use 3 cups potatoes)
This recipe has been kitchen tested.
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Copyright © 1999-2004 S.H. Klock/ The Recipe
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