Scalloped potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Russet potatoes |
| 3 | tablespoons | Bacon drippings |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| Salt and pepper | ||
| ½ | cup | Whipping cream |
| Milk | ||
Directions
Preheat oven to 350 degrees. Peel potatoes and cut into very thin slices. Melt together bacon drippings and butter. Arrange a single layer of potatoes in bottom of a greased shallow 1½-quart baking dish. Drizzle some of the bacon drippings and butter, and sprinkle lightly with some of the flour, salt and pepper. Repeat layers using remaining ingredients, except cream and milk. Pour cream over potatoes; add milk, if necessary, to barely cover potatoes. Cover loosely with aluminum foil; bake at 350 degrees for 1 ¼ to 1 ½ hours, or until potatoes are tender. Uncover, raise oven temperature to 400 degrees and bake 10 to 15 minutes or until potatoes are browned on top. Variation: Scalloped potatoes with ham. Layer ½ cup minced Smithfield or country ham with the potatoes.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -