Fussy Eater’s Potatoes

created this tasty version of scalloped potatoes to please a family member who disliked cheese and chunks of onion…once again, necessity is the mother of invention:)


6 Large potatoes, microwaved
for 5 minutes, then when
cool enough to handle,
peeled and cut into thickish
slices (about 1/4″)

Scalded Milk, enough to
almost cover potatoes in pan
(approx. 2 cups)

3TBSP Fresh or dried flat-leaf
parsley, minced

3 TBSP Fresh or dried chives,

1/4 Cup Butter, cut into pieces

Sea Salt

Wondra Flour


Preheat oven to 350F degrees.
Butter a 9×12 glass or similar size ceramic casserole.
Make a single layer of sliced potatoes from 1/2 of the pre-baked potato slices in the bottom of your buttered casserole, slightly overlapping the slices. Sprinkle the potato layer with salt and then the Wondra flour, until potatoes are lightly covered, sprinkle half the herbs evenly over the flour, now gently add 1/2 the scalded milk so as not to disturb the flour on the potatoes too much. Stop adding scalded milk just before it covers the potatoes. Repeat this to make a second layer. Evenly dot the finished second layer with the butter pieces. Bake for approximately 40 minutes or until potatoes are tender and golden brown on top. Serve Hot. Great with a ham supper!

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