"Nancy2" > wrote in message
...
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.
>
>
The milk and cream don't add to the thickness at all. The starch from the
potato does. The following is from "Bistro Cooking", by Patricia Wells. This
gives just the right degree of thickness, without the need for milk if you
don't want it. We've done this hundreds of times; maybe even a thousand.

1. 2 lb. Potatoes: Always use a high starch potato, like a russet
2. Slice potatoes as above and put them in a saucepan. Do not rinse
potatoes! , Very important. I use a non stock wok so I can get at them
3 2 cups liquid: This can be made with or without any milk product, with
stock and wine, or just with stock. Lately I've been using half white wine
and half milk, the recipe calls half wine and half chicken stock,
3 At this point add lightly browned thinly sliced onions if you're using
them.
4 Then, and this is the crucial step. Warm the potatoes, onions, and milk to
just below a simmer on the stove in the saucepan or wok for 15 minutes. The
liquid will thicken during this step.
5 Compose your scalloped potatoes in and roast in over at 375F for 50-60
minutes.
6. Remove, rest, and serve.
7. The thickness is perfect.

If add cheese and/or ham, I add while composing the dish in the baking dish.
You get a very nice, not thin scalloped potato that is less rich and can be
served on the side with meat of choice.
Patricia Wells lives in France, writes extensively about cooking, and is one
of those great cookbook writers you just can't put down.

Cheers,

Kent