Scalloped potatoes are great with Ham and a lot of other entrees. But I remember scalloped potatoes the most around Christmas and Thanksgiving, so I guess I consider it more of a Holiday food. But any way you put it, scalloped potatoes are a great addition to any meal. They are better in my opinion as a leftover, because that is when they reach their flavorful peak. So without further ado, here ya go:

This will serve 2 people with enough for leftovers.

4 - large potatoes, peeled and thinly sliced
1/2 - stick of butter(cut into thin slices)

Take the potato slices and layer in a greased baking dish and in between the layers thinly cover with flour. Take the slices of butter and place 4-6 in between the layers of potatoes along with the flour. After the last layer of potatoes season with salt, paprika and I use pepper also. Next pour milk on top to cover all layers of the potatoes.

Bake the potatoes @ 350 degrees for about 1 & 1/4 hour, you can turn the potatoes during cooking to facilitate even cooking. Top of potatoes should be slightly brown when done cooking.

The nice thing about this recipe is that if you don't like using flour, substitute can of mushroom or celery soup. If you want a rich dish use New England Clam Chowder, that is the best. Remember the next day it will taste even better, so enjoy.

F. Allen Putt
July 10, 2008

Source: http://www.successfulcookingfroma-z.com

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