Slice potatoes very thin, put in layers into scallop dish, sprinkling each layer lightly with flour or cracker crumbs and salt until dish is 2/3 full. Nearly cover with milk, sprinkle with crumbs, bake 1 hour or until potatoes are tender. Cover at first and watch that milk does not boil over. A very little chopped onion in the potatoes improves them. When flour is used it is better to mix the milk and flour and pour over the potatoes.
A quicker way is to cook the sliced potatoes in boiling salted water for 10 m., before putting them into the scallop dish.
Cooked sliced potatoes for 10 m. in boiling, salted water, drain, put into baking dish in layers with fine chopped onion, and pour a liberal amount of nut milk (made in the proportion of 4 tablespns. of raw nut butter, with salt, to each qt. of water) over them. When the potatoes are tender and the milk just creamy, sprinkle the top with browned flour No. I, pour a little oil over, and brown on top grate of oven. Serve at once.
Potatoes cooked in their jackets until nearly done are best for this purpose and it is a good way to use up small and irregular shaped ones. Slice or dice the potatoes, put into dish in layers with thin cream sauce, chopped parsley and onion, have sauce on top, sprinkle with crumbs, bake 20 m. Without the onion they are called Cottage Potatoes.
Prepare and cook the same as scalloped Irish potatoes, without onion.