Simply Scalloped Potatoes


Tis the season for potatoes. Here’s a simple side dish that reheats well for lunches or successive dinners. It does take awhile to bake, so put it in early, go do something else, and come back to it.
Total prep: about 10 minutesScalloped Potatoes
Total baking time: 1 hr. 45 min.

2 tbls. flour
2 tsp. salt
1/4 tsp. freshly ground pepper
2 pounds potatoes (gold, red, russet – any fine selection will do)
2 tbls. butter
2 cups milk

  1. Preheat your oven to 35oF. Butter a 2-quart casserole dish.
  2. Slice potatoes into thin circles on a mandolin (or the side of a box grater, like I did.)
  3. Whisk the flour, salt, and pepper into a small bowl.
  4. Layer the potatoes and sprinkle with the flour mixture every so often. Finish with a top layer of potatoes.
  5. Melt the butter and stir into the milk. Pour over the potatoes.
  6. Cover with a lid and bake for 45 minutes. Remove lid and bake for 1 hour more.

Feeds about 8 hungry people or 2 people for lots of meals. To be extra decadent, you might try sprinkling the layers with cheese.

4 Comments Add yours

  1. limeandlemon says:

    Looks delicious .. Laila …

  2. jennybs says:

    yum! We’ll have to use that here soon. Ben keeps buying potatoes, putting them in as dark a place as we have for storage (evidently not dark enough), and forgetting about them. We’ve pitched a good many rubbery sprouting potatoes lately.

  3. Anne says:

    They’ve got to be fairly cold too, I think. R says: 36-40 degrees with 90% humidity. Ours are at 45 degrees (Yes, we have a thermometer in our root cellar/garage stairway…so…..there you go. :) )

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