Tuesday, February 8, 2011

Scalloped Potatoes

Mom’s Scalloped Potatoes
4 cups potatoes, medium sliced
1 teaspoons salt
¼ teaspoons pepper
2-3 Tablespoons flour
2 Tablespoons onion (minced)
2 Tablespoons butter (in pieces)
1 ½ cup almond or soy milk
Preheat oven 350 degrees.
Spray or oil bottom of casserole dish. Slice potatoes and assemble one layer of potatoes on bottom. Sprinkle with ½ the salt, pepper, flour, onion, butter pieces and milk.
Add final layer of potatoes along with the rest of the salt, pepper, flour, onion, butter and milk.
Note: I originally used 2 T. flour and 2 cups milk and it was too much liquid. If you use more milk -- add more flour. Less milk, less flour. 
Bake 30-45 minutes, doing a fork test at 30 minutes to see if potatoes are soft -- but not turning mushy.

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