Scalloped Potatoes Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Vegetable Dishes

Scalloped Potatoes

From Dorothy McNett's Recipe Book at This is a very open ended recipe...timings and quantities depend on how many people you want to serve! Just add more milk and more baking time as needed. This recipe is also nice with about 1/2 cup snipped cooked ham or pastrami added to one of the middle layers.

2-3 medium to large sized potatoes
1/2 onion, finely minced
sea salt and freshly ground pepper
butter or olive oil
1 cup milk, more or less
snipped chives or green onions

Preheat oven to 350 degrees. Drizzle a little olive oil over the bottom of a glass or ceramic baking dish with sides about 2 inches high and big enough to hold the layers of sliced potatoes. Slice the potatoes and arrange a layer in the dish, sprinkle with some onion, salt and pepper and dots of butter or olive oil. Repeat with 1-2 more layers of potatoes. Heat the milk and pour it over the potatoes to almost cover them, but the milk level is about 1/2 inch below the surface. Sprinkle with paprika and snipped chives. Bake uncovered for about 45-60 minutes. Potatoes should be tender, and the top browned a bit.

Recipe created 2007-05-09.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.