Scalloped Potato Casserole Recipe
A whole quart of milk and a bit of flour and butter combined with lots of potatoes to make this version of scalloped potato casserole. What you taste is pure, unadulterated potato; its lovely fine layers oozing with the delightfully creamy milk, you wouldn’t even know that it’s incredibly painless to prepare. With the potato’s versatility to blend in with any dish, it created a fine, polished combination of flavors. The casserole’s exquisite layer of milk and potatoes made a perfect filling meal, you just can’t help but scoop for more and more until you get the satisfaction that you ever wanted!
Ingredients
- 3 pounds potatoes, thinly sliced (1360 g)
- Salt to season
- 9 tablespoons all-purpose flour (70 g)
- 6 tablespoons butter, diced (85 g)
- 1 quart milk (945 ml)
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
- Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 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 ¾ full of milk.
- Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.
- Serve warm and enjoy!
