If you’re interpretation of scalloped potatoes involves a box with dried potatoes and powdered cheese, stop right now. What if I told you that the first versions of scalloped potatoes were just as easy to make as the boxed variety?
It’s true. I made this recipe, which I found in the White House Cookbook, published in 1887. It took very little time and was enjoyed by my whole family. Out of curiosity, I did a little research and discovered that most scalloped potato recipes labeled “Kentucky-style contain no cheese (don’t Kentuckians like cheese?) But that makes it healthier, right? Bonus!
This recipe took about 15 minutes to whip together and left me time to prepare the other parts of the meal. It was a creamy, fancy alternative to plain baked or mashed potatoes.
5 medium size baking potatoes
About 4 tablespoons total of butter
1/2 sweet onion, chopped, or about 2 tablespoons dried onion
About 4 tablespoons flour
2 cups hot milk
Peel and slice 5 raw potatoes thin.
Spray an 8 x 11 dish with cooking spray. Put in a layer of potatoes, and season with salt, pepper, dots of butter, a bit of onion chopped fine or sprinkle on some dry onion, and a tablespoon of flour sprinkled over the whole layer. Now put another layer of potatoes and the seasoning. Continue in this way until the dish is filled.
Just before putting into the oven, pour the hot milk over the top. Bake at 350 degrees for about 45 minutes or until the potatoes are slightly brown and soft, and the milk is bubbly. Allow to sit for five minutes before serving.