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Ingredients
- 1 1/2 qt. (6 c.) sliced potatoes
- 3 to 4 level Tbsp. cornstarch or half flour and half cornstarch
- 1 qt. milk
- 2 to 4 Tbsp. butter
Method
- Scald milk with butter.
- Peel and slice potatoes.
- Put in a buttered, 2-quart casserole.
- Mix the potatoes with dry cornstarch.
- Pour scalded milk over.
- Bake at 350° for 45 minutes to 1 hour.
- I never add salt.
- It curdles the milk.
- The butter helps to season.