This recipe was adapted from one found on southerfood.about.com. I snazzed it up a bit. Since I was running late for work, I neglected to take pictures.
3-4 lbs russet and red potatoes
1 3/4 c 2% milk
1.5 - 2 c shredded cheddar cheese
1/4 c flour
salt and pepper
2 tbs butter
Preheat oven to 375 degrees. Spray baking pan with cooking spray. I used 8x8" square pyrex.
Slice potatoes into even slices, about 1/4th of an inch. Overlap potatoes in alternating colors.
Dust with flour, salt, and pepper each layer. (I fit about 4 layers in my pan).
Dot with butter. Heat ("scald") milk and pour over potatoes.
Bake, covered for 45 minutes or until potatoes are tender.
Uncover and sprinkle with cheese. Cook for 15-20 or until cheese is golden brown.
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