This recipe can be made for either a dairy meal or a meat meal by adjusting just two ingredients. Use either parve margarine and a soy based “milk” product for meat meals or butter and milk for dairy meals.
- 6 decent- sized brown potatoes
- Margarine or butter
- Seasoned salt
- Flour
- Milk or non-dairy creamer/soy product
Wash and slice the potatoes into 1/4 inch slices (skins on or off, your choice)
Grease a casserole dish (medium sized corningware should do the trick, make sure it has a lid)
Put one layer of potato slices in the bottom. Sprinkle with a little season salt. Then sprinkle with a little flour (give the thing a light coating). Then put about 4-8 daps of margarine or butter on top.
Repeat layers until you are about 1-1/2 inches from the top of the casserole dish. On the last layer on the top, do not dust with flour, use only the salt and margarine/butter.
Then, from the side or the corner (but not over the top) fill the casserole with milk or pareve substitute, until you can see it come up on all sides. The liquid should be about 1/2 inch below the top layer of potatoes.
This is extremely simple, even though it may not sound like it!
Bake at 325 for 1 to 1-1/2 hours, covered. The last few minutes remove the cover and let it brown. (I always put a cookie sheet on the rack below the casserole to catch any spills that may happen.)
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