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.


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.


Savory Potatoes - add finely chopped onion and parsley to each layer of the foregoing scalloped potatoes.  Bake as described above.
  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.