On 10/20/2010 2:30 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

This reminds me of the way I learned to make scalloped
potatoes from my mother - and I really still prefer them
that way although everyone else in the world makes them
differently.

You thinly slice your potatoes. Make layer of potatoes
in the bottom of the baking dish. S&P, sprinkle with flour,
dot with butter. Repeat. Last layer just S&P and then pour
milk over to fill dish and then some more dabs of butter and
maybe some paprika. The flour, butter, and milk make a sort
of thick sauce, but it's not saucy like when you make a separate
white sauce and then put that over the potatoes. It's sort of
uneven. But I like it that way. Of course I'll still eat the
saucy stuff if someone else makes it.

Okay, now I have to add scalloped potatoes to my list of almost
forgotten foods that I have to make soon. After the ribs, the
sauerbraten, and the chicken cacc. So maybe it will be scalloped
potatoes for New Year's Day. ;-)

And while I'm at it I'll have to make some macaroni and cheese
the old way, too. It's pretty much the same technique at the
scalloped potatoes except that you add shredded cheddar to each
layer. Oh, and you use cooked macaroni instead of potatoes. Duh. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?