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Escalloped Potatoes

from When Sue Began to Cook, 1924.
Course: Side Dish
Cuisine: American
Keyword: Bettina's Best Recipes, potatoes, Twenties recipes, vegetarian, When Sue Began to Cook

Ingredients

  • 3 cups raw potatoes peeled and sliced very thin
  • 3 tbsp flour
  • 1½ tsp salt
  • ⅓ tsp paprika
  • ¼ tsp celery salt [you may want to reduce salt by ¼ tsp]
  • 2 tbsp pimientos cut very fine with kitchen scissors
  • 2 cups milk
  • 3 tbsp butter melted

Instructions

  • We peeled the potatoes and then sliced them very thin, just as thin as we could.
  • Then Mother had us each mix our potatoes, flour, salt, paprika, celery salt, and pimientos very carefully and empty them into buttered baking dishes.
  • Then we poured the milk and the butter over the top and baked the potatoes in a moderate oven for fifty minutes.
    Note: Moderate oven = 375 degrees F.