Church Supper Potatoes
|Garlic||1 Clove (5 gm), peeled and halved|
|Russet potatoes||2 Pound, peeled (4 Medium Sized, Baking Ones)|
|All purpose flour||3 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Yellow onion strip||1 Cup (16 tbs)|
|Bacon strips||2 , diced and cooked|
|Unsalted butter||2 Tablespoon, melted|
|1% milk||1 1⁄2 Cup (24 tbs), heated|
1. Preheat the oven to 375°F. Grease the bottom and sides of a 13" x 9" x 3" baking dish and rub with the garlic clove. Thinly slice the potatoes and quickly place in a large bowl of ice water.
2. In a cup, mix the flour, salt, and pepper. Drain the potatoes and arrange 1/2 of them in the dish. Top with the onions, flour mixture, bacon if using, and the remaining potatoes. Brush with the butter, then pour the milk over all.
3. Cover and bake for 45 minutes. Uncover and bake 15 minutes more or until tender. Serve with Richmond Fried Chicken.