Gugel Family Cookbook

Scalloped Potatoes

6 Tbs. butter
2 cups milk
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground white pepper
3 Tbs. flour
6 medium russet potatoes

Coat a casserole dish (8”x12”) with 1 Tbs. butter. Heat remaining butter, milk, and seasonings slowly over low heat. Peel and slice potatoes. Arrange half in casserole. Scatter half of the flour over the potatoes. Cover with the rest of the potatoes and sprinkle the rest of the flour over the top. Add hot milk mixture. It should come up to just even with the top potato slices. Cover with foil and bake at 350°F for 1 hour 15 minutes. Uncover and brown under broiler. Serves six.