Small Recipes...Scalloped Potatoes for 1 to 4

 We have reviewed this cookbook, Betty Crocker’s Dinner for Two, and have some recipes that we make from it already posted. Now that I am cooking for just one, I find I use it more than I had and today tried the recipe for scalloped potatoes. I am Celiac and this recipe calls for no flour to thicken it. 

 This is from the section If you have company, Which is why there are four servings.

 It was easy to make for just one, I used one medium baker and half of the milk and butter called for. Worked out just fine though next time I will lower the temperature to 325° and in my countertop oven they were done in 40 minutes. Maybe because it was not as large a pan they baked faster. If you make them I would start with 40 minutes and add more cooking time if you need to. And if you are cooking for a smaller family I still recommend this book for the tips and lists as well as the recipes. I did sprinkle some nutmeg along with the salt and pepper because I like that flavor with my scalloped potatoes. Also omitted the onion.

Scalloped potatoes

4 servings

3 to 4 cups of thinly sliced potatoes

salt and pepper (nutmeg optional)

1 Tbsp. minced onion

2 to 4 tbsp. butter

1 ¼ cups of milk heated

Directions

Heat oven to 325° for glass or 350° for metal 

 Peel and slice potatoes

Arrange potatoes in layers in a greased 1 ½ quart baking dish. Sprinkle each layer with salt, pepper, nutmeg if using and onion.

Dot with butter. 

Pour hot milk over top. Bake uncovered about 49 to 69 minutes until tender. 

If browning too fast cover lightly with foil.
Moisten leftovers with milk if you reheat.

 Scalloped Potatoes for just One

1 1/2 to2 cups sliced potatoes
5 ounces milk heated

salt and pepper
1/2 tablespoon minced onion
1 to 2 Tbsp butter