Here’s a simply prepared side that will be a hearty end to a damp day. I like to take it to pot-lucks and feed it to hungry children. Usually, I serve these potatoes with sausage, homemade or otherwise, and some sauteed greens. I’m sure you’ll find the perfect match for it. Often you're served a pan of potatoes covered in cheese or distracted by onion. This is really just simply potatoes, creamy and at their best.

There are two ways to present this dish. You can layer the potatoes in the traditional way as mentioned below, flat in layers in the pan. Or, alternatively, you can turn the potato slices onto their rounded sides, giving the dish a little visual flare. If you choose this way, go ahead and toss the potatoes in the flour mixture before you place them in the pan. Begin with the outside edge and spiral into the center, dotting with butter between the slices every so often. Finish by pouring the milk over. Scalloped potatoes can be made ahead of time and easily reheated when your crew is ready to eat. Sear them in an oiled pan the next morning for a breakfast side.
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Serves 6-8 easily
​2 pounds potatoes, washed (peeled or not, your choice)
2 tbsp. room temperature butter, plus about 2 tbsp. more to coat pan
2 tbsp. all purpose flour
1 ½ tsp. salt
⅛ tsp. ground black pepper
2 cups whole milk
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  1. Preheat the oven to 350F.
  2. Butter the bottom and sides of a 9x13 pan, 10-11inch round pan, or comparable.
  3. In a small bowl, mix the flour, salt, and pepper.
  4. Fill a measuring cup with milk and set aside.
  5. With a mandolin or box grater, slice the potatoes into 1/8 inch thick slices.
  6. Create layers in your baking dish by slightly overlapping the potatoes. Every few layers, sprinkle with a little of the flour and dot with butter. (You will use a total of 2 tbls. of butter for the layers. Pour the milk over the top.
  7. Cover with foil and bake for 45 minutes. Then, remove the foil and reduce the heat to 325F. Bake for an additional 45 minutes.