Lori Putman, Friendship
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Ingredients
- 3 lbs baking potatoes peeled, thinly sliced
- Salt and pepper to taste
- 9 Tbsp flour divided
- 6 Tbsp butter diced, divided
- 4-1/2 cups whole milk
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Grease a 9-x13-inch baking dish.
- Arrange 1/3 of the potatoes in bottom of baking dish.
- Sprinkle potatoes generously with salt, pepper, and 3 tablespoons flour; dot with 2 tablespoons butter.
- Repeat layering 2 more times, until all potatoes are used.
- Slowly pour milk over potatoes. (To make sure flour on the top layer gets moistened, press down gently on potatoes with a spatula to submerge.)
- Bake uncovered until milk comes to a boil, about 25 minutes; reduce heat to 375 degrees and bake until potatoes are tender, about 40 minutes.
- Let rest for 10 minutes before serving. Leftovers reheat well, covered at 350 degrees for 15 minutes.
- If desired, you can add cheese or other spices to layers.
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