Scalloped Potatoes

These potatoes are so so good. This is a recipe revived from my childhood. My sister kept asking me to make those Scalloped Potatoes like Mom use to make them. Finally I asked Mom to show me how to make them. They couldn't be easier. You don't have to make a sauce. You just layer the ingredients and bake. The recipe comes from an old Betty Crocker's Cookbook. This is the book at my Mom's that is stained, pages falling out and the binding or cover is separate from the pages. It is Mom's go to cookbook. I am so happy to have this recipe to share.

Christmas Brunch plate, Scalloped Potatoes in the foreground.



Scalloped Potatoes

Source: Betty Crocker's Cookbook 1969; 12^th Printing 1972

Serves: 4 to 6

2 pounds potatoes (about 6 medium)

1/4 cup finely chopped onion

3 Tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter or margarine

2-1/2 cups milk

Heat oven to 350. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups.

In a greased 2-quart casserole, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt, dash pepper and dotting each with 1 tablespoon butter. Sprinkle top with remaining onion, salt and pepper ant dot with remaining butter. Heat milk just to scalding; pour over potatoes. Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.