I remember my mother making scalloped potatoes. She used a free hand and just sliced the potatoes into a baking dish and sprinkled with flour and salt and pepper. Then she would pour over it an undetermined amount of milk and into the oven it went. No recipe, just her long experience to tell her exactly how much was needed of each ingredient to have an end product that was reliable and consistent.

I don't know how many times I have tried to duplicate her way of making scalloped potatoes. They have never turned out the same as her's. I have made an uncountable number of tries but it does not seem to be as creamy or rich or as 'potato-y'. She would always peel the potatoes. I have also peeled, but other times I have left the skin on and just sliced away hoping for more potato flavor. For me it makes no difference. It still is not like mother's.

Well I will give it yet another try. This is a pretty basic version of this dish. It seems to be the same ingredients I remember my mother using, and I am willing to try one more time, so. . .

I think I used the wrong size baking dish. I had a 9 x 13 Pyrex dish so I used that. It is a lot larger than the 2 quart baking dish the recipe calls for. So, though the potatoes were tasty, they were a bit dry and not creamy at all.

Next time a correct size dish, I promise. And maybe it will be a little closer to what Mom used to make.

Place a layer of about 1/3 of the potatoes in a buttered 2-quart baking dish. Sprinkle about half of the flour over the potatoes and season with salt and pepper. Repeat with another layer of potatoes, flour and salt and pepper. Top with remaining potato slices, dot with butter and pour the hot milk over potatoes. Cover with a lid or foil and bake at 375 degrees for 45 minutes. Uncover and sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until potatoes are tender and cheese has melted. Serves 4 to 6.