Easter is this Sunday, and it is not Easter Dinner without my Mom's Scalloped Potatoes. Much like the Mac n' Cheese recipe I posted a few months ago, this is not an everyday food. The good thing about the scalloped potatoes (vs. the mac n' cheese) is that they take at least a half hour to prep, (with all the potatoes to peel and slice) so it makes them less tempting to make for anything except a Holiday Dinner.
McRainy's Famous Scalloped Potatoes
4 cups thinly sliced pared potatoes
1 large white onion thinly sliced
3 tbsp. flour
1 tsp. salt
l/4 tsp. pepper
1/4 cup butter
2 1/2 cups hot milk
Preheat oven to 350 degrees.
In a 2 quart casserole dish arrange approximately one cup of potato slices then sprinkle with 1/4 of onion slices, 1 tbsp. flour, 1/4 tsp. salt, and dash of pepper. Repeat to make 4 layers. On last layer do not sprinkle flour instead dot top layer with butter. Pour hot milk over potatoes and bake 30 minutes covered. Bake uncovered 60 to 70 minutes longer.
When cooked to perfection the bottom layers are soft, warm, and buttery and the top layer is browned and crunchy. Trust me, there is no prepackaged scallop potato mix that even comes close to the real thing.