On Oct 21, 2:17*pm, "Kent" > wrote:
> "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- Hide quoted text -
>
> - Show quoted text -

The proportion of potatoes to liquid in your recipe seems far better
able to produce thickening via the potato starch, than the
OP's...maybe it's just thinking about a couple potatoes vs. 2 lbs.,
although many potatoes are pretty darn big.

N.