Scalloped Potatoes
- Ingredients
- 3 or 4 potatoes
- 1½ cups milk
- 1½ tablespoons flour
- 1½ tablespoons butter
- 1 teaspoon salt
- Pepper
- Utensils
- Vegetable-knife
- Baking-dish
- Directions
- Wash, peel, and cut the potatoes into thin slices.
- Put a layer of sliced potatoes in the baking-dish, sprinkle a part of the flour, salt, and pepper over the potato, and add some of the butter in small bits. Repeat this operation until all the potato, flour, and seasoning has been utilized.
- Pour the milk into the baking-dish, cover the dish, and put it in a moderate oven for an hour and a quarter. The cover should be off the dish and the heat increased during the last ten minutes of baking.
- Remarks
Grated cheese may be added to each layer with the flour, butter, and other seasonings, if desired; and the top may be covered with buttered crumbs ten minutes before the dish is taken from the oven.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.