Thursday, March 15, 2012

Scalloped Potatoes


5 potatoes, sliced into 1/8th inch slices
Tablespoons butter
salt and pepper to taste
2 - 3 (12 oz.) cans evaporated canned milk, undiluted

1.  Preheat oven to 400°
2.  Place the sliced potatoes into an 8 x 8 inch bake pan.
3.  Dot the tops of the potatoes with the butter
4.  Season with salt and pepper
5.   Pour the undiluted canned milk over it all, using enough milk to completely cover the potatoes.  
You may end up using between 1 1/2 and 2 1/2 cans of milk.
6.  Cover with foil and bake until milk is about 2/3 absorbed and potatoes are soft, this should take between 11/2 or 2 hours.

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