Scalloped Potatoes
- 6 -8 medium white potatoes, sliced thin (we use Russets)
- 4 tablespoons all-purpose flour
- black pepper (about 2 tsp.)
- 1 1/2 teaspoons onion salt (or to taste)
- 1 teaspoon garlic powder (or to taste)
- 1 teaspoon oregano
- 4 tablespoons butter
- 2 1/2 cups milk, scalded
- Peel and slice potatoes. Layer 1/4 of the potatoes on the bottom of a greased 9x13 cassrole dish. Sprinkle 1 Tblsp. of flour, 1/2 teaspoons pepper, sprinkling of onion salt, 1/4 teaspoons garlic powder, 1/4 teaspoons oregano over potatoes. Add 1 Tblsp. buter. Arrange another layer of potatoes on top of previous layer. Add 1 Tblsp. flour, repeat seasonings and butter. Repeat with 3rd and 4th layers. On top of last layer, pour scalded milk. Cover and bake at 350* for 30 minutes. Uncover and bake for 60-70 minutes more. During the second baking, use the back of a spoon to push the top layer of potatoes down once or twice. Remove from oven when potatoes are cooked and allow to rest about 10 minutes before serving.
white potatoes, allpurpose, black pepper, onion salt, garlic, oregano, butter, milk
Taken from www.food.com/recipe/scalloped-potatoes-393559 (may not work)