grandma lee's scalloped potatoes
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
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 to 10
Ingredients
- 6 large russett potatoes, peeled and sliced very thinly
- 1 medium onion, peeled and sliced very thinly
- 3/4 cup all purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon each salt and pepper or to taste
- 2 cups milk ( this depends on size of casserole dish)
- 3 tablespoons butter, no subsitutes
How To Make grandma lee's scalloped potatoes
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Step 1Pre heat oven to 350°
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Step 2Spray a 3 qt casserole with non stick spray.
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Step 3Peel and slice the potatoes and onions very very thinly, that is the secret to having them cook properly for this dish.
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Step 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.
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Step 5Repeat for second layer, the third layer is just potatoes, onions, and remainder of butter.
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Step 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.
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Step 7Cover tightly with foil and cook for 1 hour. The second hour uncover and continue to cook until potatoes are tender and starting to brown. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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