Scalloped flounder and potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11½ | pounds | Firm fillets |
| 2¼ | teaspoon | Salt |
| 6 | cups | Thinly sliced raw potatoes separated into rings |
| ¼ | cup | Butter or margarine Paprika |
| ⅔ | cup | Flour |
| ¼ | teaspoon | Pepper |
| 2 | cups | Sliced onions, |
| 3 | cups | Hot milk |
Directions
Cut fish into ½ inch slices. Set aside. Combine flour, 1¾ tsps salt,pepper; mix well. Spread ⅓ of potato slices and ½ of onion slices and fish in layers over bottom of shallow , 3-quart casserole.
Sprinkle half of flour mixture over fish. Dot with butter or margarine. Repeat layers. Cover with remaining potato slices. Pour milk over potatoes. Press potatoes into milk. Sprinkle remaining salt and paprika. Cover casserole with aluminum foil. Bake for one hour at 350 degrees or until potatoes are done.