Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
"Summer afternoon, summer afternoon, the two most beautiful words in the English language"
~Henry James

Friday, 23 October 2009

Potato Scallop



Alright . . . I confess. The potato IS my favourite vegetable. That's why "low carbing it" has never worked for me.

I love them in any way, shape or form.



I love em mashed.



I love em fried.



I love em boiled and baked.



Heck, when I was a kid I even used to beg raw pieces off my mom when she was getting them ready for our supper.

She said they'd give me worms.



But they didn't.

So there.



This is one of my favourite ways of cooking potatoes. It goes with just about anything. In fact, back home where I come from, local firehalls and churches make lots of money with Saturday night Baked Bean Suppers, and Potato Scallop figures highly on the menu.



You just can't have ham or a baked bean supper without serving this.

It's unconstitutional.



*Potato Scallop*
Serves 4
Printable Recipe

You'll see lots of versions of this recipe which call for the making of a bechamel sauce to cook the sliced potatoes in. My mom never did this, and to be honest we never minded. We always just loved them the way she did them. I still think they are the best of all.

4 large baking potatoes, peeled and thinly sliced
1 tsp salt
freshly ground black pepper to taste
2 TBS flour
2 TBS softened butter
2 TBS finely chopped onion
1 TBS finely chopped parsley
8 ounces sharp cheddar cheese, shredded
2 cups whole milk

Pre-heat the oven to 180*C/350*F. Generously butter a large baking dish. Place half of the potatoes into the dish. Sprinkle with half of the salt, pepper, flour, onion, cheese and parsley. Dot with half the butter. Repeat the layer, ending with the remaining butter. Pour the milk over top to cover the potatoes. Cover with foil or a lid and bake for 30 to 40 minutes until tender. Take off the lid and bake for an additional 15 minutes to brown the top. Serve warm.

9 comments:

Leonora said...

Many times when I look at your menus and recipes for the week, I see that there is something I also made! This week, scalloped potatoes. I just think it's funny how that happens.

rachel said...

Mmmm.... I was asked once what food I could eat every day of my life without becoming tired of it, and I could say with confidence: "Mashed potatoes"! Today's recipe is a welcome reminder of other things to do with my home-grown potatoes that annoyingly disintegrate during boiling.

Tracy said...

Scalloped potatoes really takes me back to my childhood--this was so often an inexpensive staple had during the cold months. Your recipe is so much like my Mom's! I've not made this in a while myself though, I should. I think I prefer potato gratin a bit better--that cheese on top does something extra--LOL! But this recipe/post was like a taste of home...Thank you so much, Marie! :o) LOVE YOU SOOO MUCH!! OXOXOX

Pam said...

Awesome! Congrats on the FFF!

Enjoy!

Anncoo said...

I love potato a lot. This sounds great.

Chele said...

I'm with you - the spud is my fave too. When I was little my family used to call me the Potato Monster becasue Icouldn't rest until all the potatoes were eaten up.

Gloria said...

Oh Mareie this dish look absolutely amazing and taste, I love potatoes too!! lovely!
Marie have a beautiful weekend with your Todd, huggs and kisses, gloria

Anonymous said...

your mom must be from the east coast
I still make mine this way thank you marie
for being just you

Karen said...

Marie, I found your website a couple days ago and have enjoyed looking through all of your recipes. I just love it! I had to laugh at what your mom said about the potato peels. My mom used to tell us that about various odd things we liked to snack on. Too funny.

My husband loves mince pie, so I'm taking notes on the your last post.