Old Style Scalloped Potatoes
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- 5 or 6
- regular-sized potatoes, peeled and sliced 1/4 inch thin
- 1/3 stick
- butter or margarine
- 2/3 c
- all purpose flour (may not need it all)
- 1 1/2 c
- salt & pepper to taste
1Preheat oven to 350 degrees. Spray an 8" X 8" deep baking dish with nonstick cooking spray.
Peel & slice potatoes. If potatoes are too big around, slice in half lengthwise, then cut halves into slices.
2Take about 1/3 of the potatoes and arrange in the bottom of the dish. Sprinkle salt & pepper and dot with a few pats of butter or margarine. On top of this, sprinkle 1/3 of the flour over the bottom layer of potatoes. Top with another 1/3 of the potatoes, repeat process with salt & pepper and butter & flour until all potatoes and butter & flour are used.
3Take 1 1/2 cups of milk and pour slowly over the whole dish. Not all the flour will wash down, but do not worry about this. You want some of it to stay on top. Place in preheated oven uncovered for 1 hour. Milk & butter should be bubbly and thickened. The potatoes on top should look a little brown and crusty.
Note: Some people like to melt cheese on top of their scalloped potatoes. Personally I don't, but it won't hurt it a bit! Don't use more than a couple handsfull of shredded cheese (cheddar, longhorn, Jack, etc) Most any kind would taste good.
Bon Apetit' Y'all!!