1940s WWII Food | Scalloped Potatoes скачать в хорошем качестве

1940s WWII Food | Scalloped Potatoes

Recipe adapted from The American Woman's Cookbook edited by Ruth Berolzheimer of the Culinary Arts Institute 6 medium potatoes salt and pepper 2 TB gluten free flour 4 TB plant-based butter plant-based milk (I used rice) Peel the potatoes and cut them into thin slices. Do not wash them so you keep the starchiness. Place in a baking dish a layer of potatoes 1 in/2.5 cm deep. Sprinkle first with a portion of salt, pepper, flour and bits of butter. Repeat the process until the ingredients are used, but do not exceed 2-3 layers to avoid difficulty in cooking. Add milk until it can be seen between the layers of potatoes when you press down on the top - it should bounce up to reveal itself. Cover and bake in a preheated oven between 350-400F/ 180-200C for 1-1 1/2 hours or until the potatoes are tender after pierced with a fork. Remove the cover during the last 15-30 minutes of cooking to make the top a burnished gold. Cool slightly before serving straight from the dish. *For my friends who want the classic recipe, please take a screenshot that I have left at time stamp :20 (20 seconds in).