Loretta Lynn's Scalloped Potatoes
October 16, 2022
"A simple dish pretty basic and straight forward"
- Serving Size: 1 (309.7 g)
- Calories 309.8
- Total Fat - 11.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 35.2 mg
- Sodium - 792.9 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 4.7 g
- Sugars - 6.3 g
- Protein - 16.3 g
- Calcium - 453.3 mg
- Iron - 1.1 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.2 mg
Soak sliced potatoes in cold water for 30 minutes. Preheat oven to 400 degrees F.
Drain the potatoes and pat dry.
Divide potatoes into 2 equal parts.
In a buttered casserole dish, layer one group of potatoes.
Sprinkle salt and pepper to taste and half the flour. Sprinkle one cup of shredded cheese on first layer. Layer the next group of potatoes.
Sprinkle salt and pepper and remaining flour.
Sprinkle last cup of shredded cheese on second layer.
Slowly pour milk over the potato casserole.
Dot with butter. Bake until golden brown and the potatoes are tender, about 45 minutes
Tips & Variations
No special items needed.