When I was a kid, my mom made scalloped potatoes. We didn't have them often, just enough for them to be memorable and me to recognize the box they came in. Now, you can find dozens of recipes which kick up the simple, satisfying flavor of a potato, but this one, from the Joy of Cooking, makes me hum.
Butter a baking dish. Heat oven to 350 degrees. Bring a pot of water to boil.
Peel and thinly slice three cups worth of red or white potatoes.
Boil the sliced potatoes in salted water for eight minutes; drain, rinse.
Cover the bottom of your roasting pan with a layer of potatoes.
Sprinkle a two teaspoons of flour over them,
grate a tablespoon of butter over that. Repeat twice.
(Got some chives handy? Add those between the layers)
Scald a 1 1/4 cups of whole milk. Season with 1 tsp salt, 1/4 paprika.
Pour over the potatoes. Bake, uncovered, for 30 minutes.
There will be no leftovers.
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