Scalloped Potatoes II recipe

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Ingredients

3 pounds potatoes, thinly sliced
salt and pepper to taste
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced
1 quart whole milk, or as needed

Nutrition Info

312.6 calories
carbohydrate: 42 g
cholesterol: 35.1 mg
fat: 12.8 g
fiber: 4 g
protein: 8.4 g
saturatedFat: 7.8 g
servingSize: -
sodium: 120.5 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

  2. Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.

  3. Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

Recipe Yield

8 servings

Recipe Note

Potatoes layered with butter, milk and seasonings.

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