Scalloped Potatoes No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. parboiled potatoes, sliced
  • 2 tablespoons butter
  • ¼ lb. stale, grated American cheese
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • ¼ cup cracker crumbs
  • 1 teaspoon chopped parsley
  • 1 cup milk


Into a well buttered baking dish place a layer of the potatoes, a layer of grated cheese, bits of butter, salt and pepper, another layer of potatoes, cheese, bits of butter and so on until all of the potatoes are used up. Pour on milk. Sprinkle parsley and cracker crumbs over top with the cheese, butter and seasoning. Add milk just before placing in oven and bake in a moderate oven until potatoes are tender and nicely browned. Serve hot. The cheese may be omitted, and a sprinkling of flour may be used in place of the crumbs.