Wayne Boatwright > wrote:
> On Fri 12 Oct 2018 05:25:47p, Jinx the Minx told us...
>
>> jmcquown > wrote:
>>> On 10/12/2018 6:35 PM, Jinx the Minx wrote:
>>>> Julie Bove > wrote:
>>>>>
>>>>> "Jinx the Minx" > wrote in message
>>>>> news >>>>>> jmcquown > wrote:
>>>>>>> Tonight I'm making salmon patties with sauteed green beans.
>>>>>>> Not very exciting, perhaps, but quite tasty.
>>>>>>>
>>>>>>> What's on your menu for tonight?
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>>
>>>>>> I love salmon patties, but I havent had them in years.
>>>>>> Since DH went to go check on the Florida house, its just my
>>>>>> DD and I at home this weekend. Its an uncomfortable 40
>>>>>> degrees out so a comfort classic, hamburger €œhotdish€�, is
>>>>>> on the menu for tonight.
>>>>>
>>>>> What do you put in that?
>>>>>
>>>>>
>>>>
>>>> Potatoes, carrots, hamburger, onions, flour, milk, butter, salt,
>>>> pepper.
>>>>
>>> You described it in another reply as scalloped potatoes. My
>>> mother occasionally made scalloped potatoes with a white sauce
>>> but the meat was usually cubed ham or browned sliced smoked
>>> sausage. It was tasty. She didn't call it a "hotdish",
>>> though.
>>>
>>> Now I'm thinking I need to make scalloped potatoes sometime soon!
>>>
>>> Jill
>>>
>>
>> As €œlike€� scalloped potatoes, but not scalloped potatoes.
>> Like your moms, scalloped potatoes have ham, not hamburger and
>> carrots. I was using that comparison as a descriptor to give Gary
>> an idea what the finished product was like. Scalloped potatoes
>> arent €œhotdish€� in my house (a small
>> technicality)€”theyre a side item.
>>
>>
>
> It never occurred to me that scalloped potatoes would ever contain
> any type of meat.
>
> We've always made them one of two ways, both containing thinly sliced
> potatoes and a small amount of thinly sliced onion. One version is
> made with a rich white sauce poured over the layers of potatoes and
> onion. The other is made by scattering a small amount of white flour
> over each layer followed by scattering chips of butter and lightly
> dusting each layer with salt and pepper, then repeating for each
> layer. Last of all, milk or a mixture of milk and cream is poured
> over all until it comes about 3/4 ways up to the top of the
> potatoes. I usually dust the top with paprika.
>
> In both cases I almost always rub the baking dish thoroughly with
> smashed cloves of garlic, then discard the garlic.
>
> In our family scalloped potatoes were always a side dish. If it
> contained some sort of meat I would consider it a casserole and
> probably wouldn't make it.
>

They are good with a small bit of diced ham in them. Not a ton, just a
smattering. Which of your two methods do you prefer?