Last revised: 23.Sep.07
Those of you that know how I cook, know that I work only with fresh, natural ingredients. I have always loved Scalloped Potatoes, but could never find a decent recipe (one that made 'em like *I* wanted 'em...). This recipe is both tasty *and* easy to make. Although not quite as low-carb as most of my recipes, this one can still find a home in the carbohydrates restricted way of eating. Just use smaller portions, and don't do it too often.
6 medium sized potatoes, any kind will do, but I prefer the red ones
2-Tablespoons or so flour
4-Tablespoons or so butter
Salt and pepper
Scrub raw potatoes and cut them into thin slices (I leave the peel on--you can remove it if you must). Layer slices into a baking dish about one inch deep. Season each layer with some of the salt and pepper, sprinkle a portion of the flour over, and add some of the butter in bits. Then add another layer of the potato and seasoning, continuing until all of the potato is used. I recommend no more than 3-layers for best cooking.
Add milk up to but not covering the top-most slices of potato. Cover and bake at 350F for 40 to 50 minutes, or until potatoes are tender when pierced with a fork. Remove the cover during the last fifteen minutes so the top will brown. Serve from the baking dish.
Use chicken broth; heavy cream; shredded cheddar cheese.