Scalloped Potatoes

Not a recipe but just wanted to add that you should try to slice the potatoes as thinly as possible. I always need to cook mine twice as long as the recipe calls for, otherwise they are still crunchy and that's even when they're thin!

Peel and slice potatoes (as many as you like)
Chop one small onion per each four potatoes
Grease a casserole dish with butter
Put potatoes and onions in a large ziplock bag with one cup flour, salt and pepper to taste-coat potatoes by shaking the bag.
Put potatoes in dish.
Cut up one half stick of butter per four potatoes, mix in with potatoes
Pour in whole milk just until the potatoes are barely covered and still stick out the top.
Bake at 375 for 45 minutes to an hour, or until golden brown on top.

peel and slice 5 or 6 russet potatoes, about a quarter inch thick....make a bechamel, white sauce, equal parts melted butter and ap flour, bout a stick of butter in a saute pan (better put the potatoes in cold water will brown if exposed to air after peeled)...i like to grate a clove of garlic and a small yellow onion while the rouix (sp) is cooking...salt and pepper to taste....add warm milk (whole milk works best, sauce may separate if you use low fat), and wisk....bring to a low simmer to see how thick the sauce becomes, add more milk if needed, a little at a time since you can't add more flour if the sauce is too loose....over all will probably need maybe 4 cups milk, give or take....arrange sliced potatoes in baking dish, i like glass, make sure you grease it....people like to make it look pretty, lining the slices up in a pattern, i don't bother my kids eat it so fast they'd hardly notice....350 in the oven, covered with foil (spray that first too) about 45 mins....then 15 minutes uncovered to brown the top........you can use bread crumbs and cheese but then to me thats au gratin not scalloped....to me it's all in enough salt and pepper in the white sauce, otherwiseit's just blah....good luck!

Butter, for baking dish
1½ cups heavy cream
5 ounces soft goat cheese, crumbled
1 garlic clove, minced
Coarse salt and ground pepper
1½ pounds baking potatoes, (about 3)

Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.
Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.
Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet. Bake until golden and potatoes are tender, 20 to 25 minutes.

I use the same recipe as the previous poster but don't use the garlic and onion. And I use @ 1/2 cup (or more if needed) of grated velveeta cheese. I put it in after I add the milk and stir continuously until it's melted and thickened up. Then pour the mix over the potatoes. So good !

http://www.foodnetwork.com/recipes/tyler-florence/scallop...

Wonderful and easy.....

can of cream of mushroom soup, 1/2 cup of milk, onion, salt and pepper, and potatoes. Mix all ingredients except potatoes in bowl then thinly slice the potatoes and then layer in casserole dish: sauce on bottom, then potatoes, more sauce, more potatoes, top with shredded cheddar cheese and bake about hour and a half or until potatoes are soft. Very good!