Scalloped Potatoes

 
What's the best comfort food in the winter?

No, it's not chicken noodle soup.

No, it's not chili.

Give up?

POTATOES!!!!!!!!!

Who doesn't love a spud?

This girl is completely HOOKED!  I'll take them any way I can get 'em, those lovely brown beauties.

Grady's favorite is scalloped potatoes.  For years I would buy the boxed version from the store and CHEAT, CHEAT, CHEAT!

Then I discovered how ridiculously easy the homemade version really is.

You can bet your bottom dollar I'll be making these for one of the two Thanksgiving feasts we'll be attending.

Are you ready?

Start by peeling and slicing about 5 or 6 potatoes. (I use the good old russet potatoes.)

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Put one even layer of them in a lightly greased baking dish.  I usually use a smaller dish to feed my family of four, but if you're feeding an army use a 9 x 13 and go ahead and peel some more taters.

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Contiue to layer until the bottom is completely covered.  Sprinkle with salt and pepper.  Get your flour canister out and the tub of margarine or a stick of softened butter.  Generously coat the bottom layer with flour and then place random dots of butter/margarine on top. Like so.

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Continue with your layering until the pan is almost full, BUT not all the way to the top.

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This is what it should look like when your done with your layers.

Now add milk to the pan just slightly covering the top layer of potatoes.

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I apologize for the REALLY crappy picture.  I forgot to take a picture before I put it in the oven and this is what happens when you try to take the picture while it's IN the oven.

You will definitley want to put this on another baking sheet with foil underneath as it tends to bubble over.  At least mine does.

Bake at 400° for about an hour or until the potatoes are golden on the top and break apart easily with a fork.

Just look at these!

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YUM-O!!!!!! 

These are SO hard to resist!  You have to try them!  Don't be intimidated.  It's just too simple!  You're tummy will thank you.

 

Peace, love and spud addiction.

 

 
 

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