Scalloped Potatoes

Ingredients

• potatoes
• flour
• two teaspoonfuls of butter, or butterine
• milk

Method

1. 1

   Wash, pare, and slice the potatoes into 1/2 inch pieces.

2. 2

   Grease a baking dish, layer the potato slices, sprinkle with flour, and add bits of butter.

3. 3

   Pour in milk to barely cover the potatoes, cover the dish, and bake in a moderate oven for over half an hour, removing the cover to brown the top.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 42. The excerpt below is the record exactly as published.

Scalloped potato is a good supper dish. Wash, pare, and slice the potatoes in J inch pieces. Grease an earthen or enameled baking dish. Cover the bottom of the dish with a layer of the slices, sprinkle the slices lightly with flour, and put on two teaspoonfuls of butter, or butterine, in small bits. Continue until the dish is nearly full. Pour in milk

Cook this with the app: pantry check, scaling, and the assistant.