On Oct 20, 4:16*pm, Aussie >
wrote:
> 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 !- Hide quoted text -
>
> - Show quoted text -

I never have cream on hand - everything gets skim milk, unless it's a
special occasion. That's why it looked "thin" to me.

N.