My Mom’s Scalloped Potatoes

March 23, 2011 No Comments

Some foods are just old fashioned “comfort food” and my mom’s Scalloped Potatoes will always be a favorite. She usually served it with ham – sometimes cottage roll ham and sometimes a whole roasted fancy “joint” all dressed up with pineapple bits and cherries coated in a sticky sweet mustard and honey glaze. If we had turkey for Christmas dinner, then it was “ham and scallop” for New Years dinner. Easter was another ham occasion.

Here’s how she made them:

SCALLOPED POTATOES

WHAT’S IN IT:

5 or 6 (or more) Russet potatoes
2 medium onions
all purpose flour
salt and pepper
about 2 cups (or more) milk
corn flakes for topping
butter or margarine to coat dish

HOW I MADE THIS:

Wash the potatoes. I love taking pictures of water – look at those cascading diamonds!!!

Coat the inside of a casserole dish with the butter. I put a zippy bag over my hand to do this – less mess and makes clean-up easier and when I am taking pictures as I go, that means a lot!

Slice the potatoes very thinly into “rounds”. Set aside.

Peel the onions, cut in half and slice thinly. Set aside.

Start building up layers in your cassorole dish. First a layer of potatoes, then a layer of onions slices.

Between each potato/onion layer, sprinkle on some flour and salt and pepper.

Now another layer of potatoes and onions.

Then more flour, salt and pepper. Build layers until they are about a half-inch from the top of your dish. You may need more potatoes and/or onions. Fly wildly by the seat of your pants on this recipe! Finish with a layer of potatoes.

Pour the milk in on top. Add just enough that it shows at the sides of the dish. If you make it too full of milk, it will boil over in the oven. Then you’ll have a mess!

See? This much milk :D

The topping – scrunched corn flakes. I just reach my hand into the box, grab a handful then scrunch it in my hand over the top of the spuds. Then I grab another handful and so on until I have the top all covered.

Cover with foil. Then line a cookie sheet with foil, too. Set the casserole on the cookie sheet – because sure as shootin’, it’s gonna boil over! I bend and fold the corners of foil on the cookie sheet up to create “sides”.

Bake it at 350°F for about an hour – or until a fork or knife poked into the spuds goes easily.

See? I told you it would boil over!!! The top gets nice and crunchy – and this isn’t really this brown – my camera skills were a little lacking and it was after dark when I made it so had to use the flash – it makes shadows and leaves the back of the shot darker. Dang.

Lovely sauce! The milk and flour have cooked together to make a white sauce for the spuds.

Dinner is served! I lightly fried some cottage roll slices and steamed some broccoli and carrots. Watch out for prima dona carrots who want to steal the limelight!

So that’s Mom’s basic recipe. But Scalloped Potatoes can be jazzed up in different ways, too. You can add sliced mushrooms or grated cheddar cheese between the layers – or both! You can also add a can or two of cream of mushroom soup to the milk and that’s delish, too. Just swish them together and pour it on. Or try using red potatoes and adding leeks and dicing the ham up into the casserole dish with the spuds.

I have an elderly friend who is hankering for Scalloped Potatoes so I will be making these again soon. I’ll fancy it up a bit when I do.

Do you have an elderly neighbor who would welcome a meal prepared for him/her? Shared food makes good friends and I enjoy my visits with him.

Try Scalloped Potatoes the next time you have ham! Yummy!

Cheers,

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