Damsel in dis Dress wrote:
>
> 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.

Not enough flour between 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.

If you chunk the ham and toss it between the layers of the potatoes
along with some chunks of cheddar, you up the fat and slow the spike.
Maybe not enough, but some. ;-)

I've been getting into baked potato skins. I bake a small Idaho, cut
across the equator, scoop out most of the innards, stick a pat of butter
into each "envelope," then use it almost as a garnish (eat it, too, of
course). Yummy, and doesn't register all *that* much on the meter.

Some of the ham could be slivered into omelets, yes? Or quiche? Nice
and low-carb. Or make sandwiches of ham between very whole grain bread
with a good mustard? Or cold with a nice coleslaw?

Priscilla, also Type 2 diabetic