Scalloped potatoes were an occasional holiday treat in our family. Creamy mashed potatoes were always a given, on ordinary days as well as special ones – but when scalloped potatoes were on the menu they were eagerly anticipated. And, we could always expect Mom’s creative cursing as the pan inevitably overflowed. (Her baking dish was too small – don’t make that mistake!)
3 lbs potatoes, thinly sliced
1 small onion, thinly sliced
9 tbsp flour
6 tbsp butter, diced
Salt and pepper to taste
3 cups milk or alternative
Preheat oven to 375 degrees F.
Grease a 9 x 13” baking dish.
Layer about a third of the potatoes in the bottom of the dish, followed by a third of the onion. Sprinkle 3 tbsp flour over the potato and onions. Put 2 tbsp butter on the flour (spaced evenly). Season with salt and pepper.
Repeat this process twice more.
Heat the milk in a saucepan on the stove, until warm. Pour over the layered potatoes, using enough so that the top of the liquid is at the same level as the final layer of potatoes.
Bake until tender – about 45-60 min.
Tip: For a twist, alternate or completely replace the potatoes with rutabaga, parsnip, sweet potato or squash slices.