I recently went through my recipe folder and culled many of the recipes into either "I'll never try this" and "I need to try this". I've committed to myself to try one or two new recipes each week.
This evening, I nabbed this recipe for scalloped potatoes. (The pictures had to be taken after the meal, the kids just couldn't wait!) Anyway, I was intrigued by the fact that the author noted that she found this recipe when she was looking for some way to use her old potatoes. I have old potatoes that definitely need to be used, so this was right up my alley.
We haven't had a lot of scalloped potatoes in our house, because I don't do that Betty Crocker stuff and never thought to find a recipe for them. What that means is that I can't compare them to a lot of other scalloped potatoes, but I can tell you that my kids loved them. Seriously loved them. They were really easy to make, clean up was a breeze, and they were a good way to use up these old potatoes.
(source: unknown blogger)
Serves 6 - 8
4 cups sliced potatoes
2 cups scalded milk
2 tablespoons flour
1 teaspoon salt (next time, I'd up this)
1/8 teaspoon pepper (I'd up this, too)
3 tablespoons butter
1/2 cup grated Cheddar cheese (I didn't measure, I just sprinkled)
Preheat oven to 375F.
In a small bowl or cup, mix together flour, salt, and pepper. Set aside
In buttered 2-quart baking dish (I used 8 x 8 pyrex dish), place layer of 1/3 of the potatoes. Sprinkle with 1/2 the flour mixture, then add another layer of the potatoes, followed by the other half of the flour mixture, and top with remaining potato slices.
Dot with the butter and then pour the hot milk over the potatoes. Cover and bake at 375F for 45 minutes. Uncover and sprinkle the cheddar cheese and back for 15 more minutes or until scalloped potatoes are tender and cheese has melted. Serve.
Quick, easy, and good...what else can you want in a recipe?