Fannie Farmer's Scalloped Potatoes
Recipe: #9732
May 31, 2013
Categories: Casseroles, Side Dishes, Potatoes, New England, 5 Ingredients Or Less, 5-Minute Prep, Brunch, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Milk, Kosher Dairy, Vegetarian Dinner, 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!"
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350 degrees F (180 C).
Step 2
Butter a 1 1/2 quart casserole.
Step 3
Cover the bottom of the casserole with a single layer of potatoes.
Step 4
Sprinkle generously with salt, pepper, flour and a few dots of butter.
Step 5
Repeat until all of the potato slices are used.
Step 6
Pour milk over the potato slices, until the top is almost covered.
Step 7
Dot with the remaining butter.
Step 8
Bake for 1 hour, or until the potatoes are soft.
Tips
No special items needed.
8 Reviews
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