Scalloped Potatoes

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) potatoes
  • pepper and salt
  • ¼


Peel and thinly slice the potatoes. Butter a shallow fireproof dish and fill with the neat slices and sprinkle over a little pepper and salt. Fill up with milk so that the potatoes are not quite covered. Dot with plenty of butter, cover with foil, and place in moderate oven, 350° F., gas mark 4, for 35 minutes. Remove foil and brown on top for a further 10 minutes, or place briefly under a hot