“Scalloped Potatoes,” engraving printed on cream BFK, 4.75” X 3.75” , 2010

Hayes, Annie

Scalloped Potatoes

Dig potatoes from the garden. Bring them in through the kitchen
and wash them off well. Peel them.
Preheat the oven to 350 degrees.
Slice the potatoes quite thin. Not paper thin, but thin enough. If
you don’t, you will wait a lot longer for your scalloped potatoes
than you planned.
Place in a buttered shallow baking dish, overlapping the slices.
Pour enough milk over the sliced potatoes to almost cover. Grind
salt and pepper over the potatoes.
Cover the dish with foil and bake for an hour. To test to see if they’re
done, pierce with a knife to see if a piece is tender.
Take off the foil and bake for another half hour in order to slightly brown the
top. Remove from the oven, and let the dish stand for a few minutes
before serving.