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Thread: scalloped potatoes

  1. #1
    tert in seattle Guest

    Default scalloped potatoes

    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.


  2. #2
    Nancy2 Guest

    Default Re: scalloped potatoes

    On Oct 20, 1:30*pm, tert in seattle <t...@ftupet.com> 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.

  3. #3
    Aussie Guest

    Default Re: scalloped potatoes

    Nancy2 <[email protected]> wrote in news:1f99fcb6-cfa1-45ce-9fe8-
    [email protected]:

    > On Oct 20, 1:30*pm, tert in seattle <t...@ftupet.com> 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.
    >




    She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    nicely.

    I use the same in my SP's.


    --
    Peter Lucas
    Hobart
    Tasmania

    If riding in an airplane is flying, then riding in a boat is swimming..If
    you want to experience the element, get out of the vehicle !

  4. #4
    tert in seattle Guest

    Default Re: scalloped potatoes

    Aussie wrote:
    > Nancy2 <[email protected]> wrote in news:1f99fcb6-cfa1-45ce-9fe8-
    > [email protected]:
    >
    >> On Oct 20, 1:30?pm, tert in seattle <t...@ftupet.com> 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.
    >>

    >
    >
    >
    > She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    > nicely.
    >
    > I use the same in my SP's.


    yep

    and I completely forgot that I did dot the layers with butter...no flour
    though


    mom made hers with white sauce btw


  5. #5
    Aussie Guest

    Default Re: scalloped potatoes

    tert in seattle <[email protected]> wrote in
    news:[email protected]:

    > Aussie wrote:


    >>>
    >>> 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.
    >>>

    >>
    >>
    >>
    >> She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    >> nicely.
    >>
    >> I use the same in my SP's.

    >
    > yep
    >
    > and I completely forgot that I did dot the layers with butter...no flour
    > though



    *Definitely* no flour!! And yeah, I do the butter thing as well.

    I used to make a large Cornigware baking dish of SP's before, now I do
    them in individual ramekins. Good for serving size (according to the SO)
    and one 1 cup ramekin does me for 2 meals.



    >
    >
    > mom made hers with white sauce btw
    >
    >



    Hmmmm, like a potato mornay :-)

    I've thrown various herbs and spices into the mix at one time or other in
    the past.... garlic, chives, black pepper, onions, spice rubs, different
    BBQ seasonings.... they all come out good :-)
    (Not all at once though!!)


    --
    Peter Lucas
    Hobart
    Tasmania

    If riding in an airplane is flying, then riding in a boat is swimming..If
    you want to experience the element, get out of the vehicle !

  6. #6
    jmcquown Guest

    Default Re: scalloped potatoes

    "tert in seattle" <[email protected]> wrote in message
    news:[email protected]..
    >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.
    >


    With cheese is 'au gratin'. And why do you call scalloped potatoes "white
    trash"?!

    Jill


  7. #7
    Nancy2 Guest

    Default Re: scalloped potatoes

    On Oct 20, 4:16*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    wrote:
    > Nancy2 <nancy-doo...@uiowa.edu> wrote in news:1f99fcb6-cfa1-45ce-9fe8-
    > aef42c441...@t13g2000yqm.googlegroups.com:
    >
    >
    >
    >
    >
    > > On Oct 20, 1:30 pm, tert in seattle <t...@ftupet.com> 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.

    >
    > She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    > nicely.
    >
    > I use the same in my SP's.
    >
    > --
    > Peter Lucas * * * * * * * * * * * * * *
    > Hobart
    > Tasmania
    >
    > If riding in an airplane is flying, then riding in a boat is swimming..If
    > you want to experience the element, get out of the vehicle !- Hide quotedtext -
    >
    > - Show quoted text -


    I never have cream on hand - everything gets skim milk, unless it's a
    special occasion. That's why it looked "thin" to me.

    N.

  8. #8
    Bryan Guest

    Default Re: scalloped potatoes

    On Oct 20, 1:30*pm, tert in seattle <t...@ftupet.com> 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.


    Except for the "ham lunch meat," you didn't make it in a particularly
    trashy way. Though I don't think they qualify as "scalloped" w/o
    cheese.

    --Bryan

  9. #9
    Bryan Guest

    Default Re: scalloped potatoes

    On Oct 21, 9:45*am, Nancy2 <nancy-doo...@uiowa.edu> wrote:
    > On Oct 20, 4:16*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    > wrote:
    >
    >
    >
    >
    >
    > > Nancy2 <nancy-doo...@uiowa.edu> wrote in news:1f99fcb6-cfa1-45ce-9fe8-
    > > aef42c441...@t13g2000yqm.googlegroups.com:

    >
    > > > On Oct 20, 1:30 pm, tert in seattle <t...@ftupet.com> 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.

    >
    > > She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    > > nicely.

    >
    > > I use the same in my SP's.

    >
    > > --
    > > Peter Lucas * * * * * * * * * * * * * *
    > > Hobart
    > > Tasmania

    >
    > > If riding in an airplane is flying, then riding in a boat is swimming..If
    > > you want to experience the element, get out of the vehicle !- Hide quoted text -

    >
    > > - Show quoted text -

    >
    > I never have cream on hand - everything gets skim milk, unless it's a
    > special occasion. *That's why it looked "thin" to me.


    Skim milk is depressing. Whole milk is spectacular.
    >
    > N.


    --Bryan

  10. #10
    blake murphy Guest

    Default Re: scalloped potatoes

    On Wed, 20 Oct 2010 13:56:09 -0700 (PDT), Nancy2 wrote:

    > On Oct 20, 1:30*pm, tert in seattle <t...@ftupet.com> 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.


    i used to make the *joy of cooking* scalloped potatoes and the procedure
    was is as you describe.

    your pal,
    blake

  11. #11
    blake murphy Guest

    Default Re: scalloped potatoes

    On Thu, 21 Oct 2010 09:38:13 -0400, jmcquown wrote:

    > "tert in seattle" <[email protected]> wrote in message
    > news:[email protected]..
    >>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.
    >>

    >
    > With cheese is 'au gratin'. And why do you call scalloped potatoes "white
    > trash"?!
    >
    > Jill


    i'm guessing the 'ham lunch meat' is what did it.

    your pal,
    blake

  12. #12
    gloria.p Guest

    Default Re: scalloped potatoes

    Nancy2 wrote:

    >
    > 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.



    I started making scalloped potatoes when I was a preteen in the 50s
    and the recipe I used was the same as your mom--layers of potato, thinly
    sliced onion, flour, butter, s&p with milk poured over the top layer.
    I haven't made any version of it in probably 40 years but I remember how
    impressed my parents were to have dinner ready when they got home from
    work--scalloped potatoes, baked pork chops, and salad.

    gloria p

  13. #13
    David Harmon Guest

    Default Re: scalloped potatoes

    On Thu, 21 Oct 2010 09:38:13 -0400 in rec.food.cooking, "jmcquown"
    <[email protected]> wrote,
    >With cheese is 'au gratin'.


    "au gratin" is primarily topped with breadcrumbs, but also sometimes
    cheese.



  14. #14
    tert in seattle Guest

    Default Re: scalloped potatoes

    jmcquown wrote:
    > "tert in seattle" <[email protected]> wrote in message
    > news:[email protected]..
    >>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.
    >>

    >
    > With cheese is 'au gratin'. And why do you call scalloped potatoes "white
    > trash"?!
    >
    > Jill


    I use a broad definition of white trash and I use the term affectionately.




  15. #15
    Kate Connally Guest

    Default Re: scalloped potatoes

    On 10/20/2010 2:30 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


    This reminds me of the way I learned to make scalloped
    potatoes from my mother - and I really still prefer them
    that way although everyone else in the world makes them
    differently.

    You thinly slice your potatoes. Make layer of potatoes
    in the bottom of the baking dish. S&P, sprinkle with flour,
    dot with butter. Repeat. Last layer just S&P and then pour
    milk over to fill dish and then some more dabs of butter and
    maybe some paprika. The flour, butter, and milk make a sort
    of thick sauce, but it's not saucy like when you make a separate
    white sauce and then put that over the potatoes. It's sort of
    uneven. But I like it that way. Of course I'll still eat the
    saucy stuff if someone else makes it.

    Okay, now I have to add scalloped potatoes to my list of almost
    forgotten foods that I have to make soon. After the ribs, the
    sauerbraten, and the chicken cacc. So maybe it will be scalloped
    potatoes for New Year's Day. ;-)

    And while I'm at it I'll have to make some macaroni and cheese
    the old way, too. It's pretty much the same technique at the
    scalloped potatoes except that you add shredded cheddar to each
    layer. Oh, and you use cooked macaroni instead of potatoes. Duh. ;-)

    Kate

    --
    Kate Connally
    If I were as old as I feel, Id be dead already.
    Goldfish: The wholesome snack that smiles back,
    Until you bite their heads off.
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  16. #16
    Kent Guest

    Default Re: scalloped potatoes


    "Nancy2" <n[email protected]> wrote in message
    news:[email protected]...
    On Oct 20, 1:30 pm, tert in seattle <t...@ftupet.com> 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




  17. #17
    Bryan Guest

    Default Re: scalloped potatoes

    On Oct 21, 1:50*pm, tert in seattle <t...@ftupet.com> wrote:
    > jmcquown wrote:
    > > "tert in seattle" <t...@ftupet.com> wrote in message
    > >news:[email protected]..
    > >>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.

    >
    > > With cheese is 'au gratin'. *And why do you call scalloped potatoes "white
    > > trash"?!

    >
    > > Jill

    >
    > I use a broad definition of white trash and I use the term affectionately..


    Overly broad, and using it affectionately is just wrong, a misuse of
    language. Real White trash would have used some kind of condensed
    soup, margarine, or something else crappy, and probably written
    "alot," instead of "a lot."

    --Bryan

  18. #18
    Aussie Guest

    Default Re: scalloped potatoes

    Nancy2 <[email protected]> wrote in news:3d975433-15cf-4cf9-8bd7-
    [email protected]:

    > On Oct 20, 4:16*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    > wrote:
    >> Nancy2 <nancy-doo...@uiowa.edu> wrote in news:1f99fcb6-cfa1-45ce-9fe8-


    >>
    >> > Did the milk thicken? *I always make mine with a white sauce. *I ca

    > n'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.

    >>
    >> She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    >> nicely.
    >>
    >> I use the same in my SP's.
    >>


    >
    > I never have cream on hand - everything gets skim milk, unless it's a
    > special occasion. That's why it looked "thin" to me.




    If you only ever use skim milk, you'd best stick to the white sauce. You
    can always tart your white sauce up with garlic and chives etc. Unless of
    course you want to make it for a special occasion and use 'real' milk and
    cream to see the difference :-)



    --
    Peter Lucas
    Hobart
    Tasmania

    If riding in an airplane is flying, then riding in a boat is swimming..If
    you want to experience the element, get out of the vehicle !

  19. #19
    Aussie Guest

    Default Re: scalloped potatoes

    David Harmon <[email protected]> wrote in
    news:[email protected] m:

    > On Thu, 21 Oct 2010 09:38:13 -0400 in rec.food.cooking, "jmcquown"
    > <[email protected]> wrote,
    >>With cheese is 'au gratin'.

    >
    > "au gratin" is primarily topped with breadcrumbs, but also sometimes
    > cheese.
    >
    >
    >



    LOL!! SO most times I do "scalloped potatos au gratin".... always with
    cheese.

    --
    Peter Lucas
    Hobart
    Tasmania

    If riding in an airplane is flying, then riding in a boat is swimming..If you
    want to experience the element, get out of the vehicle !

  20. #20
    Nancy2 Guest

    Default Re: scalloped potatoes

    On Oct 21, 11:01*am, Bryan <bryangsimm...@gmail.com> wrote:
    > On Oct 21, 9:45*am, Nancy2 <nancy-doo...@uiowa.edu> wrote:
    >
    >
    >
    >
    >
    > > On Oct 20, 4:16*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    > > wrote:

    >
    > > > Nancy2 <nancy-doo...@uiowa.edu> wrote in news:1f99fcb6-cfa1-45ce-9fe8-
    > > > aef42c441...@t13g2000yqm.googlegroups.com:

    >
    > > > > On Oct 20, 1:30 pm, tert in seattle <t...@ftupet.com> 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.

    >
    > > > She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
    > > > nicely.

    >
    > > > I use the same in my SP's.

    >
    > > > --
    > > > Peter Lucas * * * * * * * * * * * * * *
    > > > Hobart
    > > > Tasmania

    >
    > > > If riding in an airplane is flying, then riding in a boat is swimming...If
    > > > you want to experience the element, get out of the vehicle !- Hide quoted text -

    >
    > > > - Show quoted text -

    >
    > > I never have cream on hand - everything gets skim milk, unless it's a
    > > special occasion. *That's why it looked "thin" to me.

    >
    > Skim milk is depressing. *Whole milk is spectacular.
    >
    >
    >
    > > N.

    >
    > --Bryan- Hide quoted text -
    >
    > - Show quoted text -


    I actually hate the feel and taste of real cream. Nothing I've ever
    made with skim milk has suffered for it.

    N.

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