Easy Scalloped Potatoes

Easy scalloped potatoes give a meal that special comfort quality. Satisfying and delicious, they go well with sausages or pork and cruciferous vegetables such as cabbage, or here I’ve got cauliflower and broccoli. We also had a side bowl of applesauce to perfectly round out the flavors.

I used 6 med-small yellow potatoes. After peeling, slice into scallops, two potatoes at a time, to layer into the casserole dish. Atop each layer, sprinkle salt and pepper and flour, and dot with butter. Then pour in 3/4 cup milk. I used skim milk, as I’m trying to keep it a little less fattening, and found it just as deliciously creamy. You need enough milk to come up to halfway in the casserole dish, so you can adjust the amount according to how many potatoes you’re using.

Put the cover on the casserole dish and bake at 400 degrees F. Test with a fork after half an hour. If potatoes are soft, remove the lid and leave in oven for another 10 minutes to brown.

This versatile dish can be altered in various mouth-watering ways. Thinly sliced onion can be added between the layers to spice up the flavor. Or cut up farmer sausage into it, or add shredded cheese.

I found a small helping of these easy scalloped potatoes wonderfully satisfying, but they were so delicious that my son polished off the rest of the casserole. It’s nice to cook for someone who appreciates it that much!