Scalloped Potatoes

Joy of Cooking, the good version, 1975, 35th printing, 1984, p 319

Preheat oven 350 F

Fill a large pot with water and start heating to boil. If you have a pot with a strainer insert, that works best.

add 1 tsp of salt

While waiting for the pot to boil prepare:

3 cups  of thinly slice potatoes, peeling optional

Drop the potatoes into the boiling water and parboil for 8 minutes and drain immediately (that's where the strainer insert comes in handy).

Grease a 10 inch baking dish generously with with butter. Put approximately 1/3 of the potatoes in the dish and layer with butter and flour, continue layering with potatoes, butter and flour, using in all

2 T flour - use white flour and don't overdo it or it will taste pasty. Just sprinkle lightly

6 T butter - chop the butter up into pieces and dot the layer with the butter.

Meanwhile be gently heating

1 1/4 C whole milk or cream
1 1/4 tsp salt
1/4 tsp paprika
1/4 tsp dry mustard

Once the potatoes are layered and the milk is hot but not boiling, pour the milk over the potatoes, and bake for 35 minutes, testing for doneness. Cover the casserole at first, remove cover for last five minutes.

I usually double this recipe and use a lasagna pan. Goes really well with ham.