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We picked up a few beautiful yukon gold potatoes today and thought that scalloped potatoes sounded like a good idea.

I dug through some old cookbooks and decided on this recipe for scalloped potatoes.

Since we only had three medium sized potatoes, I figured that the quart of hot milk was a bit too much, so I cut it in half down to 2 cups. We didn’t put quite enough flour in the sauce at the beginning, and adding it part way through the cooking made for a some-what lumpy sauce.

We also added a some chopped green onions, onion powder and garlic powder for some extra yum factor.

And oh my, despite not being quite as smooth as we’d have liked, they were delicious.

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