Scalloped Potatoes

This week I am sharing a family favorite. This is a recipe that my mom made when I was young. It is one of those recipes that is not really a recipe; it is one of those ‘watch how Grandma makes it’ recipes BUT don’t let that make you shy away! This is really VERY easy!

It is hard to say how much of anything to use here but free yourself from measurements and adapt as you re-make it in the future.

Begin by peeling between 5 and 8 potatoes 9 or more, as needed.

I like this y-peeler. It has a serrated blade and it grips well.

Next, slice the potatoes. I like to to use a mandolin slicer.

I don’t recommend using a mandolin without the protective grip for the vegetable because you can slice your fingers VERY BADLY. Please use caution. You could use a food processor or even try to slice your potatoes very thinly by hand but be sure to keep all the slices uniform in thickness.

As you get a potato or two sliced, go ahead and lay a thin layer of potatoes into the bottom of your pan. Then lightly sprinkle on some onion powder and then the same with salt. Remember, keep it a light sprinkling across the layer of potatoes. Then put a few pats of butter around the layer of potatoes as well.

Repeat layers (usually about 3 in total) until about 2/3 – 3/4 full. Sprinkle with flour.

Slowly pour milk over the flour, wetting the flour as you pour, until you see the milk near the top of the potatoes.

Place in the oven and bake on 350º for 45 minutes to an hour.

Test the potatoes with a fork. They are done when the potatoes are soft/no longer hard. If the milk seems to be completely absorbed at any time during cooking, moisten them with more milk. Scalloped potatoes are supposed to be creamy when done.

I wish I had a single bite to show you. I’ll have to try to remember to take one next time I make this, which will be in a couple of weeks since Brian has chosen this and meatloaf as his birthday meal this year. I have already had to take pictures on two separate occasions because I keep forgetting to get pictures of the entire process and the finished product. Oh well, it is worth it!

Don’t be afraid of bits of flour, like this one; my kids like the floury bits. I don’t but they really do. The potatoes in the picture above could’ve used a bit more milk but we were hungry and ready to eat; if you add milk, you have to leave it in the oven long enough for it to heat and thicken.