2 to 2 1/2 pounds russet potatoes, peeled, thinly sliced into circles
1/2 small onion, sliced in half, then into thin half-moons
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper (optional)
3 tablespoons butter (about 1/2 tablespoon for pan)
3 cups milk, preferably whole, heated
Preheat oven to 400 degrees F. Generously butter a 2-quart casserole (use about 1/2 a tablespoon of butter.)
Add about 1/3 of the potatoes to the bottom of the dish, sprinkle with 1/2 the onion, then with a little of the salt and pepper. Repeat the layer. For the top layer, shingle in the potatoes, sprinkle with flour, salt, and pepper.
Gently pour milk over the top layer in a light stream; aim to pour some milk over each potato slice on the top layer without washing off the flour mixture. If needed, take a thin knife and nudge the potatoes around so the milk can flow through.
Cover with foil and place in preheated oven. Set timer for 20 minutes. After 20 minutes, working quickly so as not to lose heat, remove foil (foil may be placed on the rack under the potatoes to catch any drips if desired), turn oven down to 350 degrees F. Continue to cook for another 50 to 60 minutes until potatoes are tender throughout when poked with the tip of a knife and top is browned to your liking.
After removing from oven, run a knife around the edge of the potatoes to loosen them from the pan; it will prevent the browned crusty bits from staying behind as you serve. This is best if allowed to cool for several minutes before serving to allow to set up.
Keywords: German, milk, Pork, pork chops, Potatoes, Scalloped Potatoes