Jill- I am making this dish as I type! Funny you should ask for a scallopped poetatoe recipe.

EASY SCALLOPPED POTATOES

6 decent-sized brown potatoes (or enough to feed your family)
Margarine or butter
Seasoned salt
Flour
Milk

Wash and slice the potatoes into 1/4 inch slices (skins on or off, your choice--I peel mine)

Grease a casserole dish (medium sized Corningware should do the trick, make sure it has a lid, or use foil to cover)
Put one layer of potato slices in the bottom. Sprinkle with a little season salt.(I use regular salt.) Then sprinkle with a little flour (give it a light coating). Then put about 4-8 daps of margarine or butter on top.
Repeat layers until you are about 1-1/2 inches from the top of the casserole dish. On the last layer on the top, do not dust with flour, use only the salt and margarine/butter.

Then, from the side or the corner (but not over the top) fill the casserole with milk until you can see it come up on all sides. The liquid should be about 1/2 inch below the top layer of potatoes.

This is extremely simple, even though it may not sound like it!

Bake at 325 for 1 to 1-1/2 hours, covered. The last few minutes remove the cover and let it brown. (I always put a cookie sheet on the rack below the casserole to catch any spills that may happen.)

You can add shredded cheese with the flour if you want cheese potatoes.