Grandma Lee's Scalloped Potatoes

2
Jane Whittaker

By
@janenov46

My mother's mom was Grandma Lee and she was a fab cook, and of course like most of our grannies she never wrote anything down.
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

Rating:

★★★★★ 4 votes

Comments:
Serves:
8 to 10
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

  • 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
    paprika
  • 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

How to Make Grandma Lee's Scalloped Potatoes

Step-by-Step

  1. Pre heat oven to 350°
  2. Spray a 3 qt casserole with non stick spray.
  3. Peel and slice the potatoes and onions very very thinly, that is the secret to having them cook properly for this dish.
  4. First 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.
  5. Repeat for second layer, the third layer is just potatoes, onions, and remainder of butter.
  6. This 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.
  7. Cover tightly with foil and cook for 1 hour. The second hour uncover and continue to cook until potatoes are tender and starting to brown.

Printable Recipe Card

About Grandma Lee's Scalloped Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American


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