My Mom’s Scalloped Potatoes

When I was growing up, these were a traditional side dish that my Mom would make on a regular basis.  Not my favorite back then.

But, who knows why, my tastes have changed and now I really enjoy them.  My husband and daughter have always liked them and my son feels as I did.

Alot of recipes call for cheese in their Scalloped Potato recipe but this one is very basic: potatoes, onions, butter, milk, a bit of flour, salt and pepper.    The baking time and temperature I think is what makes these potatoes special.  So give them a try.  I just had them tonight with steak, very tasty!

My Mom’s Scalloped Potatoes

4 cups thinly sliced potatoes (approximately 6-7 medium potatoes, I like Yukon Gold)

2/3 cup minced onions, from about 2 medium/large onions (I use my box grater to achieve the minced effect)

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter

1-1/2 cups scalded milk (microwave on high in glass measuring cup for one minute)

Spray a 9 x 13 inch glass baking dish with canola oil spray.

Preheat oven to 325 degrees.

If you have a Cuisinart or similar food processing machine, slice potatoes using the 2 mm slicer.  Otherwise slice potatoes by hand or use a mandolin to achieve a  1/16 of an inch thickness.

Combine flour, salt and pepper in a small dish.

Arrange 1/2 the potatoes in the baking dish, spreading them out as evenly as possible.  Cover with 1/3 cup of minced onion.  Sprinkle with 1/2 of the flour mixture, then dot with 1 tablespoon of butter.

Repeat.

Pour milk over all and place in oven for 1-1/2 hours.  Serve immediately.

the potatoes I used (I love the mules :)):

grating the onion for ‘minced’:

sliced potatoes:

mise en place:

first layer:

second layer and the milk added:

out of the oven:

enjoy!