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Maine-style Scalloped Potatoes




Source of Recipe


The Grassroots Cookbook


Recipe Introduction


"The trick to scalloping potatoes successfully is to keep the oven heat very low.
The milk must not boil, or it may curdle."


List of Ingredients




6 large all-purpose potatoes, peeled and sliced very thin
2 large yellow onions, peeled, sliced thin and separated into rings
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons flour
4 tablespoons butter
2 1/2 cups milk (approximately)

Recipe



1. Layer half the potatoes into a well-buttered 9-by-9-by-2-inch baking dish, cover with half the onions rings, sprinkle with half the salt, pepper and flour, then dot with half the butter. Make a second layer precisely the same way, ending up with flour and butter. Pour in milk just until it is visible in the potatoes - it should not cover them.
2. Bake uncovered in a slow oven (300 degrees F.) for about 1 3/4 to 2 hours or until potatoes are nicely browned on top. Makes about 6 servings.