Fannie Farmer's Scalloped Potatoes
May 31, 2013
Categories: Comfort Food, Dinner, Lunch, Casseroles, Side Dishes, Dairy, Vegetables, Potatoes, New England, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Summer, Winter, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Milk, Spring, Kosher Dairy more
"A great "Classic" recipe from my Fannie Farmer's Cooking School Cookbook dated 1946. This is the only recipe I have used for Scalloped Potatoes for many years. Sometimes simple is best! You can always add bacon, ham, sliced onion or onion powder, garlic, fresh or from the jar or garlic powder, and any other combination of spices you like. Make it the way you like it best, but just like this is supreme!"
- Serving Size: 1 (282 g)
- Calories 297.5
- Total Fat - 14.8 g
- Saturated Fat - 9.1 g
- Cholesterol - 40.6 mg
- Sodium - 225.2 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 4.2 g
- Sugars - 6.5 g
- Protein - 6.5 g
- Calcium - 125.3 mg
- Iron - 1 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.2 mg
Preheat oven to 350 degrees F (180 C).
Butter a 1 1/2 quart casserole.
Cover the bottom of the casserole with a single layer of potatoes.
Sprinkle generously with salt, pepper, flour and a few dots of butter.
Repeat until all of the potato slices are used.
Pour milk over the potato slices, until the top is almost covered.
Dot with the remaining butter.
Bake for 1 hour, or until the potatoes are soft.
Tips & Variations
No special items needed.