Scalloped Potatoes

 Yes, I'm finally back.  I've been accumulating pictures and ideas for several months while I've been in the throes of getting my house on the market. What a job! It's finally on and now we are playing the "waiting game" and the "keep everything perfect game."  So far so good.

This is a dish that I made on Easter, very last minute.

Originally, we were going to attend our church's potluck but I didn't make it to church that morning.  I'd been battling with a flu/cold bug for a few days and just couldn't pull myself together. I think it was my first Easter ever that I didn't make it to church.

I still needed to feed my family something.  I took inventory of my fridge and kitchen.  I had a bag of red potatoes, a cauliflower, some carrots, onions, and a nice big tub of lettuce.

Here's the first dish I pulled "out of my hat."

Here's the deal.  You either have to have a lotta patience and a very sharp knife or one of those Mandolin do dads.  I have a cheapo mandolin that works great for me.

Wash the potatoes and slice them thinly without chopping off any of your fingers.

I like to arrange them in a circular pattern in a greased dish.

Layer them round and round.

Sprinkle with salt and pepper and drizzle with a bit of olive oil as you layer.

Dot the top with butter.

Bake in a 400 degree (F) oven for 45 minutes or so.

I put the dish under the broiler for a bit (too long) to brown it.

I love the crispy parts the best!!

Enjoy!

Scalloped Potatoes
Washed unpeeled potatoes
Butter
Salt
Pepper
Paprika
Garlic Powder


1. Slice potatoes thinly and layer in a greased baking dish.
2. Alternate layers with seasonings and butter pieces.
3. Bake at 400 degrees (F) for 45 minutes or till fork tender. Broil for a few minutes till browned and crispy.


The Lunch Lady