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LUCY BURDETTE: I know you can find recipes for fancy, delicious scalloped potatoes that take more time than you can spare for an everyday dinner. (In fact, here is one of my favorites.) But today's potatoes are the potatoes my mother (who loved to eat but not to cook) used to make, often served with a pot roast or meatloaf or some other big hunk of meat:). They taste quite a bit better than plain baked potatoes, but they're pretty darned fast.
INGREDIENTS
3 medium baking potatoes
1 onion, sliced
(sliced peppers are optional)
3-4 oz cheese, grated (I like cheddar)
about 3 tablespoons flour
2-3 tablespoons butter
salt and pepper
3/4 cup milk
Wash the potatoes and slice them on the thin side. Slice the onion and the peppers if using. Grate the cheese. Oil an 8 by 8 inch pan well.
Layer in the potatoes, onions, cheese, and peppers, sprinkling about a tablespoon of flour over each layer, and dotting with butter. Add salt and pepper to taste, and sprinkle the last bit of cheese over the top. Pour in the milk. Cover the pan with foil and bake at 350 for an hour to hour and a quarter, until milk is bubbling and potatoes are soft. If you remember (I didn't), remove the foil halfway through so the cheese can brown on the top.
Serve with your favorite easy meat and a green vegetable.
Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.
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Wash the potatoes and slice them on the thin side. Slice the onion and the peppers if using. Grate the cheese. Oil an 8 by 8 inch pan well. 
Serve with your favorite easy meat and a green vegetable.
