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Loretta Lynn’s Scalloped Potatoes

December 29, 2015

“If You’re Looking at Me, You’re Looking at Country.” Loretta Lynn sang this song which could be Kevin’s anthem, at least as far as country music and Christian country music goes since that’s the only music he listens to. Therefore, it should come as no surprise that he has several cookbooks written by country music singers including Loretta Lynn’s You’re Cookin’ It Country: My Favorite Recipes and Memories.  Kevin recently baked Loretta Lynn’s scalloped potatoes recipe.  It was delicious!  Kevin’s version of her recipe is brought to you by his Kickstarter Backers.


3 large baking potatoes, thinly sliced

2 c. medium block cheddar cheese, shredded

1 tbsp all-purpose flour

salt and pepper

2 c. milk

1 tbsp butter, cut into small pieces

Soak sliced potatoes in cold water for 30 minutes.  Preheat oven to 400 degrees F.  Drain the potatoes and pat dry.  Divide potatoes into 2 equal parts.  In a buttered casserole dish, layer one group of potatoes.  Sprinkle salt and pepper and half the flour.  Sprinkle one cup of shredded cheese on first layer.  Layer the next group of potatoes.  Sprinkle salt and pepper and remaining flour mixture.  Sprinkle last cup of shredded cheese on second layer.  Slowly pour milk over the potato casserole.  Dot with butter.  Bake until golden brown and the potatoes are tender, about 45 minutes.


From → Mushrooms, Potatoes

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