Scalloped Potatoes and Pitties

     One nice thing about being unemployed is the fact that I can actually make dinner. With working so much it (dinner) had been put "on the back burner." Seeing as the weather has cooled to a crisp 87 today I thought we would make scalloped potatoes, with Letty's help of coarse. So after retrieving and washing all the potatoes, use a <kitchen aid> mandoline to thinly slice potatoes.  Careful not to slice your finger off! Trust me, working in an urgent care.... I've seen it.... And there's a man out there that I will forever refer to as scalloped potato finger!  You know who you are! 

If you happen to have a mother in law like mine who bought you an awesome  <le  creuset>  covered baker, use it, it makes the best scalloped potatoes. Cooks fast, even, and browns the bottom unlike a casserole dish that leaves potatoes soggy. Make sure you have your Pittie helper close by! A very important step might I add!!!

Being from Swedish/German descent scalloped potatoes were a definite staple in our house growing up. Now I have no real recipe for scalloped potatoes, this is something my mother just threw together. With that said,  I cover potatoes with milk, add a bit of butter, a pinch of flour, season to taste, and throw in my very old 1948 O'Keefe & Merritt  oven. Seeing as how my families a tad bit cheesy, I generously top with cheese. Bake until top is golden brown, making these Au Gratin potatoes and not so much scalloped. Now that that's done, I think I better put on a sweater and bundle up... Never know how long this cold spell will last!