Scalloped Potatoes

Scalloped PotatoesThis is a recipe that my children and their friends loved growing up and still request. It’s a main dish in itself or can accompany a meat main dish. I like to serve it with buttered carrots (add a dash of cinnamon) and a lettuce salad with cucumbers. The secret of the dish is to use enough liquid and cook the dish long enough so that the potatoes are soft, but still moist and a bit crispy around the edges.

6 to 8 potatoes.

flour

butter

cheese, (jack or colby)

salt

pepper

Milk (or non-dairy milk)

Preheat the oven to 450 degrees
Grease a rectangular or large oval baking pan
Grate or slice thinly 6 to 8 potatoes.
Layer the potatoes in the baking pan.
Lay down one thin layer and dot with flour, butter, grated jack or Colby cheese (optional), salt and pepper.
Repeat until all of the potatoes are used.
Top with cheese (optional), salt, pepper and paprika

Nearly cover the potatoes with cow’s milk or rice milk Cook 1 ½ hours at 400 degrees.