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Scalloped Potatoes

Deel op Facebook Print Recipe

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.
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Course; Casserole
Cuisine; Amish