Scalloped Potatoes

I come from a long line of very good home cooks. One dish my maternal grandmother passed on was her scalloped potatoes. This is a very simple recipe that is always well received. There are a few "secrets" to the success: slice your potatoes very thinly, use real butter and whole milk.

I use whatever potatoes I have on hand. Slicing them with a food processor makes this a very easy dish. You can add thinly sliced onions if desired. I use a 9x12 glass baking pan. Oil the pan (trust me it will help with the not sticking). Place a layer of sliced potatoes down (do not stack on top of each other, just a layer to cover the bottom. Sprinkle about a tablespoon of flour over the potatoes, a shake of salt and pepper and about a tablespoon of butter chopped into tiny pieces. Cover with another thin layer of potatoes and repeat the flour, butter, salt and paper. Complete these layers until the pan is filled. Place the pan on a baking sheet (trust me on this - you want no oven spillage).

Pour whole milk into the pan until it is filled. Put into a 350 degree preheated oven. Bake for 45-60 minutes until the potatoes are soft when poked with a fork.

Here is my latest version just before I poured the whole milk over and placed it in the oven. It has to be whole milk. It does not taste very good if you use skim or 2% milk. I usually serve these with ham and it makes a delightful meal.