Directions: |
Directions:Clean, skin(or leave the skin on them if you like) and cut your potatoes in ⅛ to ¼ slices. Butter the pan or dish you will bake them in by rubbing a stick of butter around the pan. Dice an onion to use in your layers. Layer the sliced potatoes on the bottom of the pan, salt, pepper, sprinkle some onions and place pats of butter evenly on each layer (usually 6-8 depending on the size of the pan). Repeat until the pan is full (leaving about ½ inch or so at the top). In a saucepan, heat milk to almost boiling, and remove from stove. (I skip this part if I am in a hurry-the only difference is the sauce doesn't get as creamy). Pour the milk over the potatoes filling the pan to about half full. Bake at 350 for one hour. Protect the crispy ones when done! |
Personal
Notes: |
Personal
Notes: I remember as a little girl making these potatoes with my Mom, your Grandma Newman. At first I would have to skin and cut the potatoes by hand and later on, Mom was lucky enough to get a new kind of appliance called a food processor. She didn't like to run it(so she said..lol) so I got that chore. I didn't know it then how much I would cherish those times in the kitchen with my Mom. We made these for many gatherings, and I try to carry on that tradition to keep her presence with us. I know we all think about her as we fight for the crunchy ones on the top before the meal is on the table. I write this recipe for you just how I remember Grandma teaching me to make them.
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This recipe for Grandma Newman's Scalloped Potatoes is from