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Aussie

Nancy2 > wrote in news:1f99fcb6-cfa1-45ce-9fe8-
:

> On Oct 20, 1:30*pm, tert in seattle > wrote:
>> I was craving some food from my white trash childhood ... didn't
>> have mom's recipe handy so I went with Joy. *Modified slightly:
>>
>> 2 large russet potatoes, sliced 2-3 mm
>> 1/4 onion, sliced thinly
>> 2 slices ham lunch meat, cut into 1 cm squares
>> 1/2 c milk
>> 1/2 c cream
>> salt & pepper
>>
>> in a greased 9x9" baking dish layer potatoes/ham/onions, lightly
>> s&p each layer (adjust salt amount for saltiness of ham)
>>
>> pour milk & cream over the top
>>
>> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>> it was pretty good! *A lot like mom's, but without the cheese.
>
> Did the milk thicken? I always make mine with a white sauce. I can't
> stand runny scalloped potatoes. My mom sort of did as you did, only
> she sprinkled some flour over each layer. And small dabs of butter.
>
> N.
>

She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
nicely.

I use the same in my SP's.

--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !