Scalloped Potatoes


Slicing spuds take a while, but this is an easy dish to make.

4 – 6 Russet Potatoes
1 small Onion
1/2 cup Milk
Butter
Paprika
Salt & Pepper (to taste)
Vegetable Oil Spray

Slice potatoes very thin, about 1/8 thick. Leave one or two potatoes to slice later if needed. To speed up the cutting process use a mandolin slicer. Finely dice onion and set aside. Spray bottom of 8” Dutch oven lightly with vegetable oil. Place a single layer of sliced potatoes in bottom of Dutch oven. Sprinkle with some onions, three or four dots of butter, salt and pepper. Continue layering up and stop about 1” from top. Dust with paprika for added color. Pour milk slowly down side of oven. If you pour milk straight over the top all the spices will be in the bottom. Bake for about 50 minutes to an hour.

This dish is a nice change to baked potatoes. Try adding shredded cheese for Au Gratin Potatoes. Anything that could be put on a baked potato or on potato skins can go in.

Camp Master