QUICK SCALLOPED POTATOES

2 cups thinly sliced raw potatoes
1 1/2 cups milk
1 tablespoon flour
1 teaspoon salt
Ground black pepper (to taste)
1 tablespoon butter or margarine

Combine potatoes and milk and cook in a saucepan over low heat on top of the range for 15 to 20 minutes, taking care not to let the milk scorch.

Reserve milk. Place a layer of potatoes in a greased baking dish, sprinkle with flour, salt, and pepper. Repeat until all the potatoes are used.

Pour the milk left in the saucepan over the potatoes and dot with butter or margarine.

Cover and bake at 350 degrees F (moderate oven) for 10 minutes, or until potatoes are tender. Remove cover and bake 10 minutes longer. If the potatoes are not brown enough on top, place the uncovered dish under the broiler for 3 or 4 minutes.

Makes 4 servings
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966