Post by nana on Jan 15, 2022 9:02:59 GMT -5
Hard to believe I haven’t posted this here already, but I made scalloped potatoes for crockpot night last night, and this guy Phil couldn’t stop raving about them. He was going on about how his mom always made them and how they were his favorite, and he can never make them as good as she did, and about how delicious he thought mine were, and my husband asked “So whose are better, your mom’s or my wife’s?”
Everyone fell silent, with bated breath, and Phil shook his head a little ruefully, and pointed right at me. So there you have it. And here it is. It’s not really a recipe so much as a method. So easy!
Butter up a baking dish and preheat oven to 375 if you’re baking conventionally. (I preheated to 425, baked until I saw some bubbling along the edges, about 20 minutes, and turned the gas off for the rest of the time.)
Peel and slice potatoes very thin, about 1/8 inch. Use as many as you would need to fill your baking dish almost to the top. Place slices in a large bowl. Add thinly sliced white or yellow onion, to your taste. I usually put one onion to 4-6 potatoes, depending on the size. Salt and pepper to taste, and a little bit of freshly grated nutmeg. (You don’t want to really overpower it with the nutmeg. I made a 13x9 baking dish last night and I don’t think it was much more than a 1/4 tsp nutmeg. But you notice it if it’s not there, so don’t leave it out!)
Now add cream to the bowl, enough so that it will come up to just below the top level of potatoes when they’re in the baking dish, and mix it all together thoroughly. (I used about 2 cups to mix it, and had to add almost another cup to bring it up to the correct level once it was in the pan.) Place the potato/onion/cream mixture into the baking dish and flatten it out, pressing it down to get the potatoes lying mostly flat. Top with grated cheese of your choice. I always have cheddar on hand, but I think it would be good with just about any kind of good melty cheese.
Bake for about an hour, or until the top is nice and browned, and the potatoes are soft. If you are CWTGTO, you can leave them a lot longer, and they just keep getting softer and creamier.
I added diced ham last night to make it more of a main dish, but it is great without anything added as a side. Very rich, but don’t try to lighten it up by using half and half, or god forbid, milk! At least, not if you want them to be better than Phil’s mom’s!!
Everyone fell silent, with bated breath, and Phil shook his head a little ruefully, and pointed right at me. So there you have it. And here it is. It’s not really a recipe so much as a method. So easy!
Butter up a baking dish and preheat oven to 375 if you’re baking conventionally. (I preheated to 425, baked until I saw some bubbling along the edges, about 20 minutes, and turned the gas off for the rest of the time.)
Peel and slice potatoes very thin, about 1/8 inch. Use as many as you would need to fill your baking dish almost to the top. Place slices in a large bowl. Add thinly sliced white or yellow onion, to your taste. I usually put one onion to 4-6 potatoes, depending on the size. Salt and pepper to taste, and a little bit of freshly grated nutmeg. (You don’t want to really overpower it with the nutmeg. I made a 13x9 baking dish last night and I don’t think it was much more than a 1/4 tsp nutmeg. But you notice it if it’s not there, so don’t leave it out!)
Now add cream to the bowl, enough so that it will come up to just below the top level of potatoes when they’re in the baking dish, and mix it all together thoroughly. (I used about 2 cups to mix it, and had to add almost another cup to bring it up to the correct level once it was in the pan.) Place the potato/onion/cream mixture into the baking dish and flatten it out, pressing it down to get the potatoes lying mostly flat. Top with grated cheese of your choice. I always have cheddar on hand, but I think it would be good with just about any kind of good melty cheese.
Bake for about an hour, or until the top is nice and browned, and the potatoes are soft. If you are CWTGTO, you can leave them a lot longer, and they just keep getting softer and creamier.
I added diced ham last night to make it more of a main dish, but it is great without anything added as a side. Very rich, but don’t try to lighten it up by using half and half, or god forbid, milk! At least, not if you want them to be better than Phil’s mom’s!!