Scalloped Potatoes

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Scalloped Potatoes

Scalloped Potatoes

Method to Make Scalloped Potatoes

Making scalloped potatoes is another of those techniques that is one of feel and experience. As a result I think it always hard to give a definite recipe with exact quantities. In our family I always make these scalloped potatoes for our Christmas Eve and Easter dinners. The system that I use is one I learnt from my Mother. Sometimes they turn out beautifully and sometimes I wish that they were somewhat different. However they always taste great.

  • 6- 8 Potatoes (I usually use large sized russet potatoes)
  • Onion, large
  • Flour
  • Butter
  • Salt
  • Pepper
  • Milk

Wash, peel and rinse potatoes. Slice potatoes. I have tried both the food processor and the mandolin for this task. I prefer the mandolin*. It gives consistent sized slices.

Peel onion and put it through the mandolin. Grease baking dish. I use a 6 quart one that has a cover.

Line the bottom of the dish with a layer of potatoes. Then layer some of the onion on top of the potatoes. Sprinkle with flour, salt, and pepper. Dot with butter. Repeat until all potatoes and onion has been used up.

Pour milk into dish until it is just about level with the first layer. Bake at 325F degrees for at least 1 hour. You want the potatoes to be soft and the milk to be absorbed. Keep covered until last 15 minutes then take off lid to brown top.

*Be careful with mandolin – it is very sharp. A good friend of ours cut themselves quite badly on one.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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