Mom-Mom's
Scalloped Potatoes

This is the way my Grandmother used to make her scalloped potatoes. She never measured anything, just tossed it together somewhat randomly.  It always came out perfectly.

You can add cheese or not. Mom-Mom didn't and they were great.  I suggest heating the milk in the microwave to get things cooking faster.  Mom-Mom didn't use hers for cooking - it was just an expensive bread box to her.

This dish can be made in a large baking pan or in a deep casserole dish.  The advantage of the large baking pan is the amount of surface area that gets crispy on top.  The downside is the milk is likely to spill over the top and require a sheet pan underneath to catch the drips.


Ingredients:

• 8-10 Large Potatoes, peeled and sliced
• 4-6 cups milk, as needed, heated in microwave
• 1/2-1 stick butter, sliced
• 3-4 T flour
• 2-3 cups cheese, if using
  
• Salt & Pepper

Preparation:

Slice potatoes very thin. Layer in deep casserole dish or large glass baking dish as follows:

• 1/3 of the sliced potatoes
• 1.5 T flour
• Salt & Pepper
• 1/3 grated Cheese (if using)
• Dot with slices of butter

Repeat 2 more times, ending with cheese on top.  Use enough potatoes so that dish is full nearly to the top.

Heat milk in microwave (this isn't mandatory, but it gets things cooking a bit faster). Pour over potatoes. Bake uncovered in preheated 325° oven for 1-3/4 hours total, adding more milk if needed to keep it from drying out.

Making cheesy layers - these have Parmesan and Cheddar

This batch was cooked in large glass baking dish.  Notice the sheet pan underneath to catch any drippings - that is one full dish!

Loaded up with half and half and regular milk and into the oven (the half and half was leftover and needing to be used).

Hot out of the oven, cooked along side a huge ham for over 2 hours. This place smells great!

Smartly stacked potatoes with left-over Sirloin steak, lunch is served!

©2011 Laura Delanty, Wife With A Knife - All Rights Reserved