Scalloped Potatoes

I made these last night...

This is my Grandmother's recipe for Scalloped Potatoes. It's really easy, especially if you use one of those mandolin slicers on the potatoes. They tasted better when Gram made them though, because she would use whole milk...maybe even with some half and half in it, and would also put plops of butter between the layers of potatoes. I don't do that, because it's fattening enough with all that cheese. I like to use blend cheddar cheese, shredded parmesan one called Cotswold Double Gloucester.

The Stuff:
2 very large russet potatoes (or 4-5 medium) I didn't peel mine.
1 cup onion (chopped fine)
some flour
butter (I didn't use any)
aprox 2 cups of 1% milk
2 cups - shredded cheese (Gram used all sharp cheddar)
salt and pepper
paprika if you want

Wash the potatoes (peel if you want) and slice up thin. Scald the milk (you know, heat it til it's almost boiling) get the cheese all shredded up, chop the onions fine...and get out a 1/2 cup or so of flour.

I spray the bottom of the pan a little before layering everything. You just add a thin layer of potatoes, sprinkle on some onions, a little of the flour (this is where you add butter plops if you want) and then some of the shredded cheese, a shake or too of black pepper then pour some of the scalded milk over it. Repeat layers...

End up with cheese on top and the rest of the scalded milk. Add a little paprika, and bake uncovered in a preheated oven 375 degrees for an hour or until pots are tender, and edges are brown. That's it!

Ok, I'm off to go water outside It's suppose to be close to 90 degrees today!
So more later...have a great Saturday everyone,

-Lo

Posted by Lori at April 24, 2004 09:41 AM