I love scalloped potatoes. This recipe caught my attention because it had NO cheese! I think next time I’m going to add cheese to it, but without it tastes great too. It’s literally a great base and as a finished product it’s great too! Honestly, It’s one of my new favorites. It calls for all milk, no heavy cream. It doesn’t give this greasy feeling in the mouth, it’s super creamy and just full of yummy.
We had these tonight with ribs. I don’t know why, but I have been craving ribs so much. It was pretty great. Everyone seemed to want seconds. I ended up having about a quarter of the 9×13 pan left and we fed four people tonight. I recommend this recipe. it’s pretty great. I’ll give it 4 thumbs up!
3 lbs potatoes, peeled and thinly sliced
salt and pepper to taste
9 tablespoons flour
6 tablespoons butter, diced
4 1/2 cups milk
Preheat oven to 425. Spray a 9×13 baking dish with cooking spray. Arrange 1/3 potatoes in the bottom of a baking dish. Sprinkle potatoes with salt and pepper and 3 tablespoons flour. Dot with two tablespoons butter. Repeat 3 times. Slowly pour milk over potatoes. Bake uncovered for 25 minutes. Reduce heat to 375 and bake until tender about 40 minutes. Let rest for 10 minutes before serving.