Priscilla Ballou >, if that's their real name, wrote:

>I'll jump in with how my mother taught me to make scalloped potatoes.
>Scrub a bunch taters (leave skins on) and pare out the bad spots. I
>like Yukon Golds or something like that with a nice flavor. Slice them.
>Layer them in a buttered casserole. Between each set of layers
>generously dot butter, sprinkle white flour, season w/s&p. When it's
>all assembled, heat up enough milk/cream to cover and pour over the
>whole. Bake at 350 until the potatoes are fork tender. The top should
>be nice and brown. WARNING! This always boils over for me, so put a
>cookie sheet on the rack below the rack on which the casserole is placed.

This is how my mom made them, too. I've tried and tried to make them this
way, but my best results have come from making white sauce and pouring that
over the layers.

This whole potato conversation is a little odd. I'm diabetic, and they are
SO carby, plus I have a food sensitivity to them. I have no business
eating this stuff! But scalloped potatoes are a wonderful way to deal with
leftover ham, and we're going to have a LOT of that. Ham fried rice and
ham/potato hash are also in the picture. Sigh

Thanks so much, Priscilla.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_