Recipe by joan in CNY
This is a very basic recipe that I have used for years. Has proven to be the best over various others I have tried.
Top Review by SarasotaCook
Thank you for a true recipe. This is what I grew up on. Classic simple ingredients. I use 1/2 milk and 1/2 cream, but honestly, no difference in taste.
One change, but it is simply a personal choice. I add a little thin sliced onion, but that is because my mom did. I made this before and making it again. Sorry I forgot to review the first time.
NO soup NO cheese, it is just right. I use this all the time and add ham, and sometimes pork chops and it turns out great like that and of course perfect as a side dish. Creamy and tender.
Thx for such a nice classic!
- 6 medium potatoes, pared and very thinly sliced
- 3 tablespoons flour
- 1⁄4 teaspoon dry mustard
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
- 1 1⁄2 cups light cream or 1 1⁄2 cups milk
Directions See How It's Made
- Heat oven to 325°F.
- Place potato slices in a bowl.
- Mix together flour, mustard, salt, pepper and paprika.
- Sprinkle over potatoes and mix together with a tossing motion.
- Turn potatoes into a deep 1 1/2 quart casserole.
- Pour in milk or cream.
- Cover and bake 1 hour. Uncover and bake about 30 minutes longer or until potatoes are fork tender.