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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (175g) Recipe makes 6 servings |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Nana Hassard's Original Scalloped Potatoes
Recipe #294687 |
1¼ hours |
15 min prep |
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SERVES 6 , 1 1/4 quarts
Ingredients
- 4 cups potatoes, thinly sliced, 1/4-inch thick
- 3 tablespoons flour
- 4 tablespoons butter
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
1
Preheat oven to 350 degrees F (180 C).2
Butter a 1 1/2 quart casserole.3
Cover the bottom of the casserole with a single layer of potatoes.4
Sprinkle generously with salt, pepper, flour and a few dots of butter.5
Repeat until all of the potato slices are used.6
Pour milk over the potato slices until the top is almost covered.7
Dot with the remaining butter.8
Bake for 1 hour or until the potatoes are soft.
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- Course > Side Dishes
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- Cuisine > European > Western > English
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- Preparation > Simple > Beginner Cook
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