Midge’s Scalloped Potatoes
📜 Collection: UK5 | ✍️ Attribution: Midge Robertson | 📂 Category: Sides A classic, comforting vintage recipe for scalloped potatoes layered with butter, flour, and milk until tender and golden brown. Perfect as a rich and creamy side dish for any hearty family meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 6–8 Servings |
🔪 Key Equipment
- Baking pan
- Knife
- Peeler
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Potatoes | peeled and thinly sliced |
| As Needed | Flour | for dusting layers |
| To Taste | Salt | divided |
| To Taste | Pepper | divided |
| 1 tablespoon per layer | Butter | cut into pieces |
| As Needed | Milk | for pouring |
Instructions
Step 1: Layering the Potatoes
- Preheat the oven to 350°F to 375°F.
- In a well-buttered baking pan, place a single layer of thinly sliced potatoes.
- Lightly sprinkle the layer with flour, salt, and pepper.
- Dot the layer with butter (about 1 tablespoon, placed in each corner).
- Continue creating layers of potatoes, flour, salt, pepper, and butter.
- Do not flour the top layer of potatoes.
Step 2: Baking
- Pour milk over the potatoes until the dish is about 2/3 full.
- Bake for less than one hour, or until the potatoes are tender and the top is golden brown and bubbling.
💡 Make-Ahead & Storage: Leftovers can be covered and refrigerated for up to 3 days; reheat gently in the oven before serving.
Original Recipe Scan
