Prep 20 mins
Cook 1 hr 30 mins
This is a very basic recipe that I have used for years. Has proven to be the best over various others I have tried.
- 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
- 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.
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!
I was looking for a plain, old fashioned recipe to serve on Easter. This was easy and perfect to serve to "meat and potatoes" eaters.
This made for an excellent potato dish when needing to add variety to my holiday menu. I preheated the milk in the micro wave before pouring over. I added an onion as well. This was really enjoyed and there were no leftovers. Thank you Joan.