Creamy Scalloped Potatoes

Mashed and boiled have their merits, but sometimes you need a new way to serve potatoes. Scalloped Potatoes are my favorite side dish and go well with fish and pork. Use a mandolin to make the slicing process a snap.

CREAMY SCALLOPED POTATOES
(From Tide’s Table: Maritime Cooking from Inn on the Cove)


4 or 5 Potatoes, thinly sliced
¾ cup onions, thinly sliced
2 tbsp flour, seasoned with salt, pepper and paprika
Unsalted butter
1 ½ cups milk, heated
Dash of paprika
Grated Cheddar cheese

Preheat oven to 375°F

Arrange alternate layers of potatoes, onions and seasoned flour in a greased 2-quart casserole. Dot each layer with butter. Pour hot milk over top and sprinkle with paprika. Bake, covered for 45 minutes. Remove cover and sprinkle with cheese; bake 15 minutes or until potatoes are tender and top lightly browned.

Serves 4