When I make this recipe, I am back in my mother’s kitchen on a winter evening. I remember the day I wanted to learn how she made her scalloped potatoes. There really wasn’t anything to it, she said. All I needed, she assured me, was potatoes, milk, salt and pepper, and a few dabs of butter.
Baking potatoes work best. Wash the potatoes, then peel them. Slice into thin slices and put them into a casserole dish.
I like to use my electric slicer (part of my Bosch mixer) to slice the potatoes. You can use any slicer, or slice them by hand if you’d like.
I use a vegetable spray to grease the pan just a little. Pour enough milk over the potatoes to cover about three-fourths of the layers. I use a wooden spoon to press the potatoes down so the milk slides over the potatoes that are on the top. Sprinkle with salt and pepper, and put a few dabs of butter on the top. You do not want to cover the potatoes completely with milk. Just put enough in the pan so that the milk comes nearly to the top.
Bake at 350-400 for 45-60 minutes. The potatoes are done when you can poke a fork through them.
I’ve made scalloped potatoes using flour, sour cream and chives. While that recipe gives you a thicker sauce, it also adds calories.
This recipe uses simple, basic ingredients that you’re sure to have on hand in your kitchen.
Try this recipe for a down-home comfort flavor.
- 4 large potatoes
- Approximately 1 cup milk
- Salt and Pepper to taste
- Minced Onion (optional)
- 1-2 Tbsp. butter, cut into dabs
- Wash and peel potatoes
- Slice potatoes and put into greased 9 x 9 inch dish
- Optional: sprinkle minced onion across potatoes
- Pour enough milk over potatoes to cover about ¾ of the potatoes
- Season with Salt and Pepper
- Put dabs of butter across the top
- Bake at 350-400 for 45-60 minutes
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