April
3
Scalloped Potatoes
From “Our Favorites” Cook Book, compiled by the Texas Wendish Heritage Society (TWHS) and published originally almost 40 years ago, in 1975….this is a favorite side dish that is easy to prepare. I love the use of “sprinkle” and “dot”….what you call a “conversational recipe”
The hardest part is waiting patiently to bake long enough to blend all the flavors for a melt-in-your-mouth creamy potato experience!
Patience is a virtue…
Ingredients:
- 4 cups thinly sliced potatoes
- 1 small onion, minced
- 2 Tbsp flour
- 1 tsp. salt (can decrease to 1/2 tsp)
- 1/8 tsp pepper (can increase up to 1 tsp)
- 2 Tbsp margarine (or slightly more and use butter)
- 1 1/2 cup hot milk
- Paprika
Directions:
- Arrange layer of potato in greased casserole. Sprinkle with onion.
- Mix flour, salt, pepper, sprinkle some of mixture on potato and onion. Dot with Butter.
- Add layers until all are used.
- Pour milk over all. Sprinkle with paprika.
- Bake, covered at 375 degrees for 45 minutes, uncover and bake 15 minutes longer.
Allow to sit 10 minutes before serving.
TIPS: You can bake this in a Breville Smart Oven! I used a Corning casserole with glass lid.
Tips: I decreased the salt, and increased the pepper, for a slightly more seasoned creamy blend.