These scalloped potatoes pair well with any entree you decide to make, and if you’re lucky enough to have leftovers, they’ll make a tasty lunch the next day with some fresh green salad on the side!
You can simply use different spices and herbs to add more flavor, depending on what you’re serving with these. If you serve these with fish, try adding fresh, chopped dill weed. Adding some smoked paprika will make these a perfect match for a steak. I’ve even added some curry spice when I’ve served these with chicken! They turned out amazing!
Ingredients
3 pounds potatoes, thinly sliced
salt and pepper to taste
9 tablespoons Gold Medal all-purpose flour, divided
6 tablespoons Land O’ Lakes butter, diced
1 quart McArthur whole milk, or as needed
Instructions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: You can prepare this ahead and pop into the oven before dinner time!