Scalloped Potatoes
- 9 to 10 potatoes, thinly sliced, divide between layers
- 2 medium onions, thinly sliced, divide between layers
- 1 cup flour, divide between layers
- salt and pepper, sprinkle on each layer
- 8 tablespoons butter, divide between layers
- 6 cups, more or less, warm whole milk to nicely cover,
- Grease deep, 4 quart baking dish.
- Spread dish with layer of potatoes.
- Place ¼ of sliced onions evenly over potatoes.
- Sprinkle with salt and pepper.
- With spoon, sprinkle flour evenly over the top.
- Dot with pieces of butter = 2 tablespoons.
- Repeat 3 times.
- Pour warm milk over to cover.
- Make sure mixture is 1 to 1.5 inches from top of dish.
- If too full, it will bubble over, burn, make a mess of the oven, and stink.
- Bake at 350 for 1.5 hours or more, until done.
- With fork check potatoes.
- The fork should easily go through the potatoes.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/08/10/scalloped-potatoes/
3.5.3240