Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Scalloped Potatoes Potatoes thinly sliced (not Peeled) enough to cover bottom on pan about 3 thick or so. Enough flour to coat the potatoes Add ham or cooked bacon slice 1 stick butter Enough Milk to nearly cover potatoes Cook at for approx hours
Parmesan Scalloped Potato Stacks - made in a muffin pan - 2 garlic cloves 1 shallot 2 cups half and half * 1 cup + cup Parmesan, freshly grated tsp sea salt tsp fresh ground black pepper 1 Tbs fresh thyme leaves 3 to 4 small to medium baking potatoes
"LOADED" CAULIFLOWER~You will NEVER miss potatoes after having this! 1 cup cooked cauliflower 1 teaspoon butter Salt and pepper, to taste 1 ounce cheddar cheese, shredded 1 tablespoon ranch dressing or sour cream 1 strip bacon, crumbled 1 teaspoon chives