Scalloped Potatoes

This is possibly one of the best tasting scalloped potato recipe's I've ever had. (The spelling in this recipe is direct from the card... complain to a mirror if you don't like it)

Preparation time: 20 minutes. Serves: 4-6


6-7 Medium size white potatoes
(Peeled and thinly sliced < 5mm)
  2 Cups Scalded milk
3 tbsp Butter (or margerine)   1/4 Cup Chopped onion
3 tbsp All purpose flour     Paprika (non-spicy variant)
  Salt and Pepper      

Dishes needed:

Preparation instructions:

  1. Peel and slice the potatoes
  2. Scald the milk, using one of the pans (i.e. Heat slowly to almost boiling)
  3. Melt butter in the other pan
  4. Add flour, salt, pepper to the melted butter, and mix well (Salt/pepper are to taste; light sprinkle or None. A hint of pepper flavour is important, too strong and it ruins the dish)
  5. Slowly blend the scalded milk into the butter stirring constantly (will make a "thick milk" sauce)
  6. Remove the milk from heat
  7. Into the Lightly buttered casserole dish:
  8. Make 3 layers of potato slices, covering each layer with a third of the sauce between each layer (and half of the onions in the middle layers).
    So the layers will be:
  9. (If everything measured well then the depth of the sauce will be just below the top most potatoes)
  10. Sprinkle the top with Paprika. This will make delicious crunchy bits around the edge, that invariably cause competition for them.
  11. Bake uncovered at 375 degrees (F) for 1 hour
    (or until "done" where the potatoes are lightly browned on top and not crunchy)