Scalloped Potatoes

Ham dinner calls for scalloped potatoes in our house. And horseradish. This is how Mom taught me to make them. It occurs to me that the reason I was thinner then was because we didn’t make so much food!

Russet Potatoes, peeled and thinly sliced
1 onion, thinly sliced
Butter
Flour
Cheese, optional
Milk
Salt & White Pepper to taste

A covered baking dish big enough to hold the quantity of potatoes you are making.

Grease the baking dish. Place a layer of potatoes in the bottom. Sprinkle with sliced onion, salt, pepper and flour. Dot with butter. Repeat until all the potatoes are used, but do not add flour to the top of the dish. Pour in enough milk to almost reach the top of the potatoes. If you would like cheese in your potatoes add some sliced American or shredded cheese of you choice to the middle of the gratin and top with cheese. Cover.

Bake at 350F for 1 1/2 hours until the potatoes are tender.

A 2-quart casserole (like a square corning ware dish) will hold about 6-8 medium potatoes and feed 4 potato hounds, with a little left over.

To speed the process up you can heat the milk before adding it to the potatoes or even par-boil the potatoes right in the mild, stirring constantly. A shallow baking dish will cook faster than a deep one.

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