Scalloped Potatoes

Ingredients

• 4 medium sized potatoes
• 3/2 T flour
• salt
• pepper
• milk until it comes to the top layer of the potatoes
• buttered breadcrumbs

Method

1. 1

   Wash and pare potatoes, slice thinly, and layer in a buttered baking dish with salt, pepper, butter, and flour.

2. 2

   Repeat layers, topping with breadcrumbs and milk.

3. 3

   Bake until tender, about 1 hour.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 72. The excerpt below is the record exactly as published.

SCALLOPED POTATOES BAKED SWEET POTATOES LEMON PIE Belgian Hare en Casserole Separate the dressed hare into pieces at the joint ; season with paprika and salt and saute in ^ c butter with 2 or 3 slices of bacon cut in small pieces to a golden brown. Put the meat in a casserole with i c of hot water and put on the cover. Let stand in the oven about ^ h, then add 2 c stock, hot water, or thickened sauce or gray, i T lemon juice, and a bit of bay leaf. Cook in a moderate oven about 3 h. Bring to the table without removing the cover. 130 LESSONS IN COOKING This may be cooked very nicely in a fireless cooker al- lowing, however, about 5 h for its cookery there. Scalloped Potatoes Wash and pare 4 medium sized potatoes. Into a but- tered baking dish slice very thinly enough potatoes to cover the bottom of the dish. Over this sprinkle salt, pepper, and dots of butter. Also about 3/2 T flour. Now add another layer of thinly sliced potatoes and proceed as before. When the potatoes are all used sprinkle buttered breadcrumbs over the top and add milk until it comes to the top layer of the potatoes

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