Scalloped Red Skin Potatoes Recipe
Ingredients
2 pounds red skin potatoes
2 tablespoons all purpose flour
4 tablespoons butter or margarine, divided
Salt, pepper and paprika to taste
1 1/4 cups milk
Fresh thyme sprig for garnish
Directions
Preheat oven to 350°F.
Scrub potatoes under running water with soft vegetable brush; rinse well.
Cut potatoes into 1/4 inch slices.
Place slices on waxed paper and sprinkle with flour, tossing gently to coat.
Grease 9-inch round baking dish with 1 tablespoon butter.
Place 1/3 of potatoes in dish; sprinkle with salt, pepper and paprika.
Dot with 1 tablespoon butter.
Repeat layers twice.
Heat milk in small saucepan over medium heat until hot (do not boil).
Pour over potatoes; sprinkle with salt, pepper and paprika.
Cover with lid or aluminum foil.
Bake 35 minutes.
Uncover; bake 20 minutes more or until potatoes are fork-tender.
Garnish, if desired.
Scrub potatoes under running water with soft vegetable brush; rinse well.
Cut potatoes into 1/4 inch slices.
Place slices on waxed paper and sprinkle with flour, tossing gently to coat.
Grease 9-inch round baking dish with 1 tablespoon butter.
Place 1/3 of potatoes in dish; sprinkle with salt, pepper and paprika.
Dot with 1 tablespoon butter.
Repeat layers twice.
Heat milk in small saucepan over medium heat until hot (do not boil).
Pour over potatoes; sprinkle with salt, pepper and paprika.
Cover with lid or aluminum foil.
Bake 35 minutes.
Uncover; bake 20 minutes more or until potatoes are fork-tender.
Garnish, if desired.
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