Recipe by Kim in North York Canada
Canadians will understand the source. A well used Chatelaine's Cookbook dated late 60's. Very easy and every time I have made them I get requests for the recipe. I tend to do more 3 to 4 potatoes per layer and my salt is Lawrys Seasoning Salt. I think that is the secret ingredient. I don't really measure anymore, I just do what looks good. I would say I use 2 tbsps flour per layer and 1.5 tbsps butter a good shake of the salt and a couple grinds of pepper. Hope you like.
Top Review by Kathy B.
I'm giving this five stars based on the zillion times I have made this over the years. Once the kids moved out though I rarely made it because my husband (shudder) doesn't like scalloped potatoes. I'm making them today and could not find my old worn Chatelaine cookbook (that also has the best Yorkshire pudding recipe). I went searching in hope of finding this recipe! Thank you so much. I know they will turn out amazing once again!
- 9 medium potatoes
- 1 -1 1⁄2 onion, thinly sliced
- 1 -1 1⁄2 teaspoon salt, seasoning salt
- 1⁄8 teaspoon pepper, couple grinds per layer
- 2 tablespoons flour, depending on number of potatoes up to 3 tbsps
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2-2 cups milk, hot (I prefer 1.5 cups at max.)
- 1⁄2-1 cup grated cheese, sharp cheddar
Directions See How It's Made
- Wash, peel and thnly slice potatoes. Butter 1 1/2 quart casserole or baking dish. Place layer of onion slice and layer of sliced potatoes in dish, using about 1/3 of each. Sprinkle with salt, pepper and flour. Dot with butter or margarine. Repeat layers, finishing with potatoes. Pour on hot milk (cold will curdle with onion). Sprinkle top with grated cheese. Bake, uncovered, at 375 F 1 hour or until potatoes are tender and top is lightly browned. Serves 6 or more.