Scalloped Potatoes

Last weekend, there was a lot of sausage making going on. This year, the event included more hungry friends, a new venue (thanks, C and A!), and many different types of sausages. While some would argue that one could live on homemade sausage alone, I believe in side dishes. Scalloped potatoes can be made ahead of time and easily reheated when your crew is ready to eat. This dish is simple and, as one person stated, “Tastes like potatoes.” (I’ll take this compliment to mean that it is a casserole that doesn’t have any competing flavors, like cheese or onion. Just delicious potatoes!)

Serves 6-8

  1. Preheat oven to 350F. Butter a 9X13 pan (or comparably sized baking dishes.)
  2. In a bowl, mix:
    2 tbls. flour
    1 1/2 tsp. salt
    1/8 tsp ground pepper
  3. Set aside a measuring cup, filled with 2 cups whole milk.
  4. With a mandolin or box grater, slice about 2 pounds of washed potatoes into 1/8 inch thick slices.
  5. Create layers in your baking dish by slightly overlapping the potatoes. Every few layers, sprinkle with a little of the flour and dot with butter. (You will use a total of 2 tbls. of butter for the layers. Pour the milk over the top.
  6. Cover with foil and bake for 45 minutes. Then, remove the foil and reduce the heat to 325F. Bake for an additional 45 minutes.
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One thought on “Scalloped Potatoes

  1. Pingback: Getting through the Dark Days: Two Potato Gratins | Small Potatoes

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