Grandma Lee's Scalloped Potatoes
I used to watch her cook, and there is a few secrets to scalloped potatoes and it's slicing them and onions real thin, covering them tightly the first hour of cooking, and then giving them plenty of time, maybe 1 1/2 hours
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- 6 large
- russett potatoes, peeled and sliced very thinly
- 1 medium
- onion, peeled and sliced very thinly
- 3/4 c
- all purpose flour
- 1/2 tsp
- 1/2 tsp
- each salt and pepper or to taste
- 2 c
- milk ( this depends on size of casserole dish)
- 3 Tbsp
- butter, no subsitutes
1Pre heat oven to 350°
2Spray a 3 qt casserole with non stick spray.
3Peel and slice the potatoes and onions very very thinly, that is the secret to having them cook properly for this dish.
4First layer is 1/3 potatoes, 1/3 onions, half the flour sprinkled over, 1/3 the butter, and half the paprika and salt and pepper.
5Repeat for second layer, the third layer is just potatoes, onions, and remainder of butter.
6This is the tricky part. pour milk in slowly just until you can see it come up the sides of the casserole, I used about 2 cups.