• 3 Russet Potato, large; peeled
  • 1 ½ tablespoons butter
  • 2 tablespoons flour, (heaping)
  • 1 cup milk


1. Spray 1 1/2 quart casserole dish with non-stick spray
2. place potato slices in casserole dish with edges of slices overlapping slightly
3. sprinkle potatoes lightly with salt
4. Cut butter into small pieces. Distribute about half of the pieces evenly over the potatoes. Sprinkle one tablespoonful plus of flour evenly over potato and butter layer
5. repeat steps 2 through 4 one time
6. top with a layer of potato slices
7. Pour 1 to 1/4 cups milk onto potatoes. Milk should approximately come up to the second layer of potatoes.
8. Cover casserole and bake at 350 degrees for about 45 minutes. Check potatoes. If there is too much liquid, uncover casserole dish and return it to the oven. Scalloped potatoes are done when the potatoes are tender. Total cooking time is usually 60 to 75 minutes.


I will usually dish out a serving and top with cheese before eating.
Coating the top layer with safflower oil can help prevent the potatoes on top from over cooking.
For a bit of color, sprinkling paprika on top can work well.
Between the layers, sprinkling some cayenne pepper can work well.

MacGourmet downloadScalloped Potatoes. To import, drag image to your MacGourmet recipe box.