Thursday, November 18, 2010

Scalloped Potatoes

My daughter is not a potato lover by any means.  She does gobble these up, though!  I'm thinking they may make a Thanksgiving appearance this year!

This is not a healthy dish.  It's cheesy, gooey, and good, but not healthy.

You can easily adjust this recipe for the amount of people you'll be serving.  For that reason, there are no exact measurements.  You'll need a lot more for 10 people than you will for one!

Scalloped Potatoes

Russet potatoes, one per person
All-purpose flour
Butter, diced
Cheddar cheese, sliced

Butter a baking dish.  Preheat oven to 350°.

Peel potato(es), then slice.  Place a single layer of potatoes into the buttered dish.  Season lightly with salt and pepper.  Dot with butter.  Place a single layer of cheese slices over top.  Sprinkle lightly with flour.

Repeat layers until you've used up all of your potatoes, ending with a layer of cheddar slices.  Do not sprinkle flour over the top layer.

Pour milk over the dish, until it comes up just below the top layer of potatoes.

Bake for at least 1 hour, until potatoes are tender.  (A serving for one takes about an hour, a serving for six takes about an hour and a half.)

Let sit 5 minutes before serving.

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