I like to make pretty dishes, things that impress.
I have always thought that a nicely laid out scalloped potato is perfect for that.
I used my mandolin to cut the potatoes. They were all the exact same thickness. Which, was quite thin. I definitely like a thinly sliced potato. I find they cook more evenly that way.
The recipe itself is quite simple. Really it’s all about the layering.
You really get to control the seasoning with this recipe too. Don’t want as much salt - sprinkle less. The sprinkling of the flour is vitally important though.
The flour is what makes the sauce form so you have sauce and not just potatoes in milk.
Cooking with the foil on first allows the moisture to soak into the potatoes and soften them.
I highly recommend placing your dish inside a larger dish. The milk has a tendency to boil over. The second dish helps you to not have a mess in the bottom of the oven!
Cooking the potatoes without the foil gives them a nice bit of color on the top.
Yes, this is a classic. But classics are just that for a reason - it was delicious!
Old Fashioned Scalloped Potatoes
8 Medium Potatoes, Sliced Thin
Salt and Pepper To Taste
Flour
2 Tablespoons Butter
2 1/2 Cups Hot Milk
Place a layer of potatoes in a buttered baking dish. Sprinkle with salt, pepper and flour. Repeat with another layer. Add butter to hot milk and pour over the potatoes. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake 20 minutes longer.
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