On Oct 21, 9:45*am, Nancy2 > wrote:
> 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.

Skim milk is depressing. Whole milk is spectacular.
>
> N.

--Bryan