Scalloped Potatoes

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.

Ingredients:

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.

Variations:

Savory Potatoes - add finely chopped onion and parsley to each layer of the foregoing scalloped potatoes.  Bake as described above.
NB:
  Water may be used in place of the milk if desired.  Just add a little more of the butter being than when milk is used.

Use chicken broth; heavy cream; shredded cheddar cheese.