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Maine-Style Scalloped Potatoes




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Portland Head Lighthouse on Cape Elizabeth, Portland, Maine, USA
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Maine-style Scalloped Potatoes
The Grass Roots Cookbook icon
by Jean Anderson, 1992, Doubleday

"The trick to scalloping potatoes successfully is to keep the
oven heat very low. The milk must not boil, or it may curdle."

6 large all-purpose potatoes,
peeled and sliced very thin
2 large yellow onions, peeled, sliced
thin and separated into rings
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons flour
4 tablespoons butter
2 1/2 cups milk (approximately)

1. Layer half the potatoes into a well-buttered 9-by-9-by-2-inch baking
dish, cover with half the onions rings, sprinkle with half the salt,
pepper and flour, then dot with half the butter. Make second layer
precisely the same way, ending up with flour and butter. Pour in
milk just until it is visible in the potatoes - it should not cover them.
2. Bake uncovered in a slow oven (300 degrees F.) for about 1 3/4 to
2 hours or until potatoes are nicely browned on top. Makes about
6 servings.

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and Three Cheeses


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