On Oct 21, 11:01*am, Bryan > wrote:
> On Oct 21, 9:45*am, Nancy2 > wrote:
>
>
>
>
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> > On Oct 20, 4:16*pm, Aussie >
> > wrote:
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> > > Nancy2 > wrote in news:1f99fcb6-cfa1-45ce-9fe8-
> > > :
>
> > > > On Oct 20, 1:30 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)
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> > > >> pour milk & cream over the top
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> > > >> bake for an hour or so at 400F, covered for first 1/2 hour
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> > > >> 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 -
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> > 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.
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> > N.
>
> --Bryan- Hide quoted text -
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> - 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.