Scalloped Potatoes

So I love potatoes and while I’ve got baking and mashing them down, I wanted to give scalloped a try. I found a pretty simple recipe that just called for milk, flour salt and cheese so I tried it out. First step was chopping potatoes…

So many potatoes. As you can see I didn’t slice them all thinly enough, which led to some irregular cooking (in my defense it takes forever to slice 6 potatoes). Next you put them in the dish:

Finally, top with cheese and serve

I have to say these didn’t come out too good. Partly because of the thickly sliced potatoes and partly because I’m not sure the recipe is good. It called for 2 cups of milk in the potatoes, the milk didn’t really get absorbed or evaporated or anything so that was weird. Definitely need to find a new recipe for these.

Recipe (from http://southernfood.about.com/od/scallopedpotatoes/r/bl30129v.htm ):

4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese

Preparation:

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8 [more like 2].