A lot of my recipes are those I’ve sort of made up through goofing around in the kitchen, not really having the ingredients I’m supposed to have to make the recipe I’ve got in mind to cook. So what starts out to be something out of a cookbook turns out to be a variation on a theme. My scalloped potatoes is one of those recipes.
You can make this in a deep baking dish (which I usually do) or in a lasagna-type pan (which I’ve done when the baking dishes aren’t washed and I’m too lazy to wash one by hand).
Preheat the oven to 400 degrees F.
6-8 potatoes washed and sliced into about 1/4″ pieces (I leave the skins on since I heard that skins are good for you, but you don’t have to)
large onion or a bunch of green onions cut into bite-sized pieces