Nana Hassard's Original Scalloped Potatoes
photo by Outta Here
- Ready In:
- 1hr 15mins
1 1/4 quarts
- Preheat oven to 350 degrees F (180 C).
- Butter a 1 1/2 quart casserole.
- Cover the bottom of the casserole with a single layer of potatoes.
- Sprinkle generously with salt, pepper, flour and a few dots of butter.
- Repeat until all of the potato slices are used.
- Pour milk over the potato slices until the top is almost covered.
- Dot with the remaining butter.
- Bake for 1 hour or until the potatoes are soft.
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This was totally delicious! And everyone in my family enjoyed it, which is not always easy to accomplish. The creamy mixture tenderized the potatoes quite nicely, and it turned out perfect. It's really easy to prepare, too. So it's not difficult to have such a wonderful dish on the table, to make a busy weeknight dinner feel a little more special. Thanks for sharing your recipe, BratGyrl. I made it for one of my Pick-A-Chef choices, and I'm really glad I did.
My Mom made these for years. Thank you for the recipe. Of course as I make LOADS we increase the amount of each ingredient. I also layered thinly sliced white onion over the potatoes. My family loves the recipe. I used Whole milk and added a bit of 1/2 and 1/2 to thicken up the sauce. This is the best!
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Mostly, I surf through here daily looking for quick and heathy recipes. I love that there are reviews and really do appreciate them. Cook, but with three picky kids (ages 6, 10 and 39- that one is the origional "Picky Eater") and a very limited budget, I have a limited ability to be creative these days. I try to feed my family healthy foods so I am always looking for quick and wholesome homemade meals and snacks. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Woo-Hoo! :)