Skillet Scalloped Potatoes

2 tsp unsalted butter
1-1/2 lbs. potatoes, peeled and thinly sliced
1 onion, minced
1 TBS all purpose flour
2 cups milk


Melt half the butter in a heavy nonstick skillet over medium high heat. Remove from heat and arrange half the potatoes in bottom of skillet. Cover with onion and sprinkle with half the flour. Season with salt and pepper to taste. Top with remaining potato slices, flour and butter. Pour milk over potatoes and bring to a boil over high heat. Cover pan, reduce heat to medium low and simmer about 12 minutes, until potatoes are tender.

Serves 4 grown men, 2 Aurochans (serve only as a side dish with meat as a main dish), or 10 street kids.


Jane's Cookbook 1