Scalloped Potatoes
Ingredients
- 6 large russet potatoes peeled and thinly sliced
- 9 T. flour
- 6 T. cold butter finely cubed
- 1 quart milk more or less
- salt and pepper to taste
- ¾ cup Cheddar cheese optional
Instructions
- Butter a 9 × 13-inch baking dish.
- Add a third of the potatoes and sprinkle with a third (3 T.
- ) of the flour and a third (2 T.
- ) of the butter; repeat layers two more times.
- Carefully pour in the milk until it covers about ¾ of the potatoes.
- Bake in a preheated 425° oven for 15 minutes; reduce heat to 375° and continue baking until done, about another 45-60 minutes.
- If desired, during the last 15 minutes, sprinkle on Cheddar cheese and finish baking.