Scalloped Potatoes

Is there really anything much more comforting than a great big dish full of piping hot, creamy scalloped potatoes? When the mercury in South Florida drops below 75 degrees, we wear sweatshirts, build fires in the fire pit and drink hot cocoa- when else would we have the chance? We have had a night or two this winter below 40, and on one of those nights we enjoyed this simple yet marvelous dish.

Peel 7 medium sized Idaho potatoes and slice them a little less than 1/4" thick. Butter an 8x11 casserole dish. Make a layer of potatoes in the dish with a few pats of butter scattered on top, 1 tablespoon of flour tossed around and some salt and pepper. We made three layers, and used 1 stick of butter total. After the last layer, pour milk over the whole thing until it comes three quarters up the sides of the potatoes. Cover with foil and bake for 1 hour at 350 degrees. Uncover for another half an hour, or until the potatoes are brown and bubbly on top. Serve hot!

Speaking of comfort food, if you read Jonathan's post, here, at People + Food, you'll see that some people's idea of comfort food is a comfort drink. Our ideas of which tastes and smells take us home in our mind is as varied as we are, which I find endlessly fascinating. Which probably led to this blog...and People + Food...and the eggs.