Recipe: No-Curdle Scalloped Potatoes From More Family Favorites, Miriam B. Loo

NO-CURDLE SCALLOPED POTATOES

1 1/2 pounds russet potatoes, pared and thinly sliced
3 Tbsp. all-purpose flour, divided use
Salt and freshly ground pepper to taste
3 1/2 Tbsp. real butter, divided use
2 Tbsp. finely chopped onion (optional)
2 cups hot milk

Heat oven to 350 degrees F.

Place 1/2 the potatoes in a greased 7x11 inch baking dish. Sprinkle with 1 1/2 tablespoons flour, salt and pepper; dot with 1 1/2 tablespoons butter. If onions are used, place them on this layer. Add remaining potatoes, remaining flour, salt and pepper and remaining butter.

Place in oven; bake for 15 minutes. Remove and add hot milk. Continue baking for 1 hour more.

Note: Baking the potatoes dry first keeps them from curdling!

Serves 4
Source: From More Family Favorites by Miriam B. Loo