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.
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.
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.