I have a nice small ham that i'm going to make for supper tonight,
just right for the two of us. I'd love to have scalloped potatoes with
it, but its one of those dishes i've just never made before. A quick
search for recipes finds oh so many variations, but most of them use
some sort of canned cream soup as base.. blech!

Anyone have a tried and true "from scratch" recipe to share, or some
guidance on the proportions of cream/milk/flour to use?

Alternately, i'd love a good hashbrown casserole recipe, again without
the canned soup stuff.

thanks!
tint

On Sat 03 Jan 2009 09:53:55a, tintalle told us...

> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint
>

This was recently posted, and although I haven't made it, it's purely
scalloped potatoes. The cheese can be either omitted or a different choice
of cheese.


* Exported from MasterCook *

Scalloped Potato Gratin

Recipe By :Tyler Florence
Serving Size : 6 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves -- chopped
1/2 teaspoon ground nutmeg (optional)
Butter
2 pounds russet potatoes -- peeled and cut into 1/8-inch
thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan -- plus more for broiling

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and
nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato
in an overlapping pattern and season with salt and pepper. Remove cream
from heat, then pour a little over the potatoes. Top with some grated
Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle
some more Parmesan and broil until cheese browns, about 5 minutes.

Source:
"Food Network"
S(Internet Address):
"http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-
gratin-recipe/index.html"
Start to Finish Time:
"1:05"


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/03(III)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1dys 13hrs 26mins
************************************************** **********************
Oxymoron: Safe Sex.
************************************************** **********************

On Jan 3, 8:53*am, tintalle > wrote:
> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. *A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
> ....
This one works. It's given on cans of Carnation evaporated milk but
don't hold that against it. It's certainly better than one with
canned soup.....

Scalloped Potatoes

2 lbs. potatoes, peeled and thinly sliced. I like russets.
3 TB butter
1/4 cup chopped onion
3 TB all purpose flour
1 tsp. salt, 1/4 tsp. black pepper
1 can (12 fluid oz.) evaporated milk
1 cup water
1/3 cup grated Parmesan cheese.

Preheat oven to 350°F. Grease 11"x7" baking dish (I don't grease it)

Cover potatoes with cold water, bring to boil, cook for 4 or 5
minutes.
Drain.
Cook onion in butter for 2 or 3 minutes until tender, stir in flour,
salt and pepper. Gradually stir in milk and water, bring just to
boil,
then remove from heat. Arrange potatoes in dish, pour onion-milk
mixture over. Sprinkle cheese on top. Bake until potatoes are
tender,
about 30 minutes. Let it sit for a few minutes to finish
thickening. -aem

On Jan 3, 10:53*am, tintalle > wrote:
> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. *A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint

At the risk of making enemies of friends on rfc who wouldn't dream of
"cheating", my friends Betty Crocker and Hungry Jack both make
excellent scalloped and gratin potato mixes. Use lowfat evaporated
milk or "creaminess" and keep the baking dish pretty shallow.
Lynn in Fargo
who won't touch boxed mashed potatoes for love nor money!

On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
wrote:

>This one works. It's given on cans of Carnation evaporated milk but
>don't hold that against it. It's certainly better than one with
>canned soup.....

Doesn't anyone use plain ole milk anymore?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 03 Jan 2009 11:47:30a, sf told us...

> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
> wrote:
>
>>This one works. It's given on cans of Carnation evaporated milk but
>>don't hold that against it. It's certainly better than one with
>>canned soup.....
>
> Doesn't anyone use plain ole milk anymore?
>
>

I've always used cream.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/03(III)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1dys 12hrs 3mins
************************************************** **********************
My life is based on a true story.
************************************************** **********************

"sf" > wrote in message
...
> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
> wrote:
>
>>This one works. It's given on cans of Carnation evaporated milk but
>>don't hold that against it. It's certainly better than one with
>>canned soup.....
>
> Doesn't anyone use plain ole milk anymore?
>


I don't make it often, but the twice I tried it with milk or cream it
seperated and did not look appealing. I switched to cream of mushroom
soup base :-)

On Sat, 3 Jan 2009 14:11:26 -0500, "Peter" > wrote:

>"sf" > wrote in message
.. .
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>> wrote:
>>
>>>This one works. It's given on cans of Carnation evaporated milk but
>>>don't hold that against it. It's certainly better than one with
>>>canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>
>I don't make it often, but the twice I tried it with milk or cream it
>seperated and did not look appealing. I switched to cream of mushroom
>soup base :-)

Mom used white sauce, so there was no problem with separating. Takes
a tiny bit longer, but her potatoes were always surrounded by a
smooth, creamy sauce.

The first time I made bechamel sauce, a few years ago, I was a nervous
wreck. The name sounded so forbidding. Once I started making it, I
realized that it was my old, familiar "white sauce" from macaroni and
cheese and scalloped potatoes days. Who'd-a thunk?

Carol

--
Change JamesBond to his agent number to reply.

"Lynn from Fargo" > wrote in message
...
On Jan 3, 10:53 am, tintalle > wrote:
> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint

At the risk of making enemies of friends on rfc who wouldn't dream of
"cheating", my friends Betty Crocker and Hungry Jack both make
excellent scalloped and gratin potato mixes. Use lowfat evaporated
milk or "creaminess" and keep the baking dish pretty shallow.
Lynn in Fargo
who won't touch boxed mashed potatoes for love nor money!



I've used those. When making them from scratch I use the Betty Crocker
*method* for sliced scalloped potatoes in white sauce; add some cheese if
you wish. Boxed mashed potatoe flakes, nope.

But the mashed potatoes sold in tubs - Country Crock or whatever (I get the
store brand) - they're real mashed potatoes and are quite tasty! For when
you don't feel like boiling then mashing potatoes. I know mashing potatoes
isn't difficult but sometimes you just don't feel like mashing boiled
potatoes.

Jill

"sf" > wrote in message
...
> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
> wrote:
>
>>This one works. It's given on cans of Carnation evaporated milk but
>>don't hold that against it. It's certainly better than one with
>>canned soup.....
>
> Doesn't anyone use plain ole milk anymore?
>
>
I do. My scalloped potatoes (recipe from Betty Crocker) calls for milk, not
evaporated milk, not cream. Just milk.

Jill

In article >,
sf > wrote:

> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
> wrote:
>
> >This one works. It's given on cans of Carnation evaporated milk but
> >don't hold that against it. It's certainly better than one with
> >canned soup.....
>
> Doesn't anyone use plain ole milk anymore?

Whole, 2%, 1% or skim? With lactaid or not? Organic or not?
Homogenized or not? Pasteurized or not? From contented cows or ones
worried about who is next for the slaughterhouse?

--
Dan Abel
Petaluma, California USA

On Sat, 03 Jan 2009 11:53:57 -0800, Dan Abel > wrote:

>In article >,
> sf > wrote:
>
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>> wrote:
>>
>> >This one works. It's given on cans of Carnation evaporated milk but
>> >don't hold that against it. It's certainly better than one with
>> >canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>
>Whole, 2%, 1% or skim? With lactaid or not? Organic or not?
>Homogenized or not? Pasteurized or not? From contented cows or ones
>worried about who is next for the slaughterhouse?

ROFLMAO!!!!!!

"Peter" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>> wrote:
>>
>>>This one works. It's given on cans of Carnation evaporated milk but
>>>don't hold that against it. It's certainly better than one with
>>>canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>>
>
>
> I don't make it often, but the twice I tried it with milk or cream it
> seperated and did not look appealing. I switched to cream of mushroom
> soup base :-)
Ugh. You didn't even dilute the cream of mushroom with milk?! Sounds like
a gloppy potato mess to me!

"Damsel in dis Dress" > wrote in message
...
> On Sat, 3 Jan 2009 14:11:26 -0500, "Peter" > wrote:
>
>>"sf" > wrote in message
. ..
>>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>>> wrote:
>>>
>>>>This one works. It's given on cans of Carnation evaporated milk but
>>>>don't hold that against it. It's certainly better than one with
>>>>canned soup.....
>>>
>>> Doesn't anyone use plain ole milk anymore?
>>
>>I don't make it often, but the twice I tried it with milk or cream it
>>seperated and did not look appealing. I switched to cream of mushroom
>>soup base :-)
>
> Mom used white sauce, so there was no problem with separating. Takes
> a tiny bit longer, but her potatoes were always surrounded by a
> smooth, creamy sauce.
>
> The first time I made bechamel sauce, a few years ago, I was a nervous
> wreck. The name sounded so forbidding. Once I started making it, I
> realized that it was my old, familiar "white sauce" from macaroni and
> cheese and scalloped potatoes days. Who'd-a thunk?
>
> Carol
>
> --
> Change JamesBond to his agent number to reply.



LOL I know what you mean, Carol. Bechamel... thin, medium or white sauce.
Hello! Our mother's didn't use the term "bechamel"

Jill

In article >,
"Peter" > wrote:

> "sf" > wrote in message
> ...
> > On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
> > wrote:
> >
> >>This one works. It's given on cans of Carnation evaporated milk but
> >>don't hold that against it. It's certainly better than one with
> >>canned soup.....
> >
> > Doesn't anyone use plain ole milk anymore?
> >
>
>
> I don't make it often, but the twice I tried it with milk or cream it
> seperated and did not look appealing. I switched to cream of mushroom
> soup base :-)

I've had that happen with milk. It curdled due to too much heat. We
make a white sauce with the milk now, and it hasn't curdled since.

--
Dan Abel
Petaluma, California USA

On Sat, 3 Jan 2009 10:40:56 -0800 (PST), Lynn from Fargo
> wrote:

>At the risk of making enemies of friends on rfc who wouldn't dream of
>"cheating", my friends Betty Crocker and Hungry Jack both make
>excellent scalloped and gratin potato mixes. Use lowfat evaporated
>milk or "creaminess" and keep the baking dish pretty shallow.

I think of those like I do kraft macaroni and cheese. They are not a
shortcut, they are a destination. When that's what you want, nothing
else will do.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Mom used white sauce, so there was no problem with separating. Takes
> a tiny bit longer, but her potatoes were always surrounded by a
> smooth, creamy sauce.
>
> The first time I made bechamel sauce, a few years ago, I was a nervous
> wreck. The name sounded so forbidding. Once I started making it, I
> realized that it was my old, familiar "white sauce" from macaroni and
> cheese and scalloped potatoes days. Who'd-a thunk?
>
> Carol

Exactly the way my mother made her scalloped potato. She had a salad master
slicing gizmo (they still make it) that had a scallop cut blade. We would
cut the potatoes on that and then make the white sauce to pour over. I have
been making white sauces since I can even remember, as we used it for a base
for many other sauces and soup thickening. I also was intimidated by the
name bechamel, and then saw it was a simple sauce!!

Later,
DP
>
> --
> Change JamesBond to his agent number to reply.

On Sat 03 Jan 2009 01:46:01p, Michelle Steiner told us...

> In article
> >,
> Dan Abel > wrote:
>
>> From contented cows or ones worried about who is next for the
>> slaughterhouse?
>
> Contented cows don't worry about the slaughterhouse; the have
> reincarnation.
>

Or they're supplying Carnation.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/03(III)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1dys 9hrs 57mins
************************************************** **********************
'He's dead Jim, kick him if you don't believe me.'
************************************************** **********************

Dan Abel wrote:
> In article >,
> sf > wrote:

>> Doesn't anyone use plain ole milk anymore?
>
> Whole, 2%, 1% or skim? With lactaid or not? Organic or not?
> Homogenized or not? Pasteurized or not? From contented cows or ones
> worried about who is next for the slaughterhouse?

Thanks for the giggle.

Becca

Dale P wrote:

> Exactly the way my mother made her scalloped potato. She had a salad
> master slicing gizmo (they still make it) that had a scallop cut blade.
> We would cut the potatoes on that and then make the white sauce to pour
> over. I have been making white sauces since I can even remember, as we
> used it for a base for many other sauces and soup thickening. I also
> was intimidated by the name bechamel, and then saw it was a simple sauce!!
>
> Later,
> DP

My mother would slice her potatoes, put them in the pan, dot them with
butter, add milk and a tablespoon or two of flour, season them, cover
and bake. They always come out perfect.

Becca

"jmcquown" > wrote in message
...
> "Peter" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>>> wrote:
>>>
>>>>This one works. It's given on cans of Carnation evaporated milk but
>>>>don't hold that against it. It's certainly better than one with
>>>>canned soup.....
>>>
>>> Doesn't anyone use plain ole milk anymore?
>>>
>>
>>
>> I don't make it often, but the twice I tried it with milk or cream it
>> seperated and did not look appealing. I switched to cream of mushroom
>> soup base :-)
> Ugh. You didn't even dilute the cream of mushroom with milk?! Sounds
> like a gloppy potato mess to me!


I'm going to assume you are a bit slow, but that your parents love you
anyway.

"Dan Abel" > wrote in message
...
> In article >,
> "Peter" > wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>> > wrote:
>> >
>> >>This one works. It's given on cans of Carnation evaporated milk but
>> >>don't hold that against it. It's certainly better than one with
>> >>canned soup.....
>> >
>> > Doesn't anyone use plain ole milk anymore?
>> >
>>
>>
>> I don't make it often, but the twice I tried it with milk or cream it
>> seperated and did not look appealing. I switched to cream of mushroom
>> soup base :-)
>
> I've had that happen with milk. It curdled due to too much heat. We
> make a white sauce with the milk now, and it hasn't curdled since.
>


Makes sense. I will do that next time, in my bi-anual scalloped potato
making venture.

In article >,
"Peter" > wrote:

> "jmcquown" > wrote in message

[deleted]

>
>
> I'm going to assume you are a bit slow, but that your parents love you
> anyway.

Ouch!

:-(

--
Dan Abel
Petaluma, California USA

Question - has anyone advice/experience with using soy milk in place of
regular cows milk in the recipies for scalloped potatoes?

As far as mashed potato flakes - I keep a small amount on hand. Makes for a
quick thickening for thinner than desired soups. I can get a small amount
at the local Amish bulk foods store.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

"Peter" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> "Peter" > wrote in message
>> ...
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>>>> wrote:
>>>>
>>>>>This one works. It's given on cans of Carnation evaporated milk but
>>>>>don't hold that against it. It's certainly better than one with
>>>>>canned soup.....
>>>>
>>>> Doesn't anyone use plain ole milk anymore?
>>>>
>>>
>>>
>>> I don't make it often, but the twice I tried it with milk or cream it
>>> seperated and did not look appealing. I switched to cream of mushroom
>>> soup base :-)
>> Ugh. You didn't even dilute the cream of mushroom with milk?! Sounds
>> like a gloppy potato mess to me!
>
>
> I'm going to assume you are a bit slow, but that your parents love you
> anyway.
>

Says the guy who uses cream of mushroom soup "base"... uh huh. Buy a
cookbook.

>I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint

Here's my favorite recipe:


* Exported from MasterCook *

Scalloped Potatoes and Ham

Recipe By :Betty Crocker
Serving Size : 3 Preparation Time :2:00
Categories : Main Dish Pork And Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ham steak (or leftover ham)
1 pound potatoes -- sliced
2 tablespoons flour
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2 tablespoons chopped onions
1 teaspoon butter Swiss cheese --
grated
-- optional

Heat 2 tablespoons butter in saucepan over low heat until melted. Blend in
flour, salt and pepper. Cook over low heat, stirring constantly, until
mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute (I do cream sauces in
the microwave instead of using this method).

Layer half of the potatoes, half of the ham, all of the onion, and half of
the sauce in greased casserole. Top with remaining potatoes, ham and sauce.
Dot with margarine. Cover and cook in 350 degree oven 30 minutes; uncover
and cook 35 minutes. (I find sometimes longer cooking time necessary)

Top with grated Swiss if desired

On Jan 3, 1:44*pm, "jmcquown" > wrote:
> "Lynn from Fargo" > wrote in ...
> On Jan 3, 10:53 am, tintalle > wrote:
>
> > I have a nice small ham that i'm going to make for supper tonight,
> > just right for the two of us. I'd love to have scalloped potatoes with
> > it, but its one of those dishes i've just never made before. A quick
> > search for recipes finds oh so many variations, but most of them use
> > some sort of canned cream soup as base.. blech!
>
> > Anyone have a tried and true "from scratch" recipe to share, or some
> > guidance on the proportions of cream/milk/flour to use?
>
> > Alternately, i'd love a good hashbrown casserole recipe, again without
> > the canned soup stuff.
>
> > thanks!
> > tint
>
> At the risk of making enemies of friends on rfc who wouldn't dream of
> "cheating", my friends Betty Crocker and Hungry Jack both make
> excellent scalloped and gratin potato mixes. *Use lowfat evaporated
> milk or "creaminess" and keep the baking dish pretty shallow.
> Lynn in Fargo
> who won't touch boxed mashed potatoes for love nor money!
>
> I've used those. *When making them from scratch I use the Betty Crocker
> *method* for sliced scalloped potatoes in white sauce; add some cheese if
> you wish. *Boxed mashed potatoe flakes, nope.
>
> But the mashed potatoes sold in tubs - Country Crock or whatever (I get the
> store brand) - *they're real mashed potatoes and are quite tasty! *For when
> you don't feel like boiling then mashing potatoes. *I know mashing potatoes
> isn't difficult but sometimes you just don't feel like mashing boiled
> potatoes.
>
> Jill

Back in my working/cooking days, we gor a whole bunch of Country Crock
side dishes (close to use by date). I liked the Country Crock mashed
potatoes too = especially the roasted garlic. And their scalloped and
au gratin potatoes were good as was the brocolli cheese rice.
Lynn in Fargo
missing the "free food" and the 5 freezer, 2 fridge, 2 stove
kitchen . . . sigh

When I was about 12 I used a recipe from my mother's cookbook to make
scallopped potatoes thusly:


Butter a baking dish lightly.
Lay thinly sliced potatoes, slightly overlapping.
Sprinkle with salt, pepper, and flour.
Add a layer of thinly sliced onions, separated into rings
Dot with butter

Repeat until all the potato slices are used.
Sprinkle freshly grated cheese over the top if desired.
Pour milk down the edge f the dish until you can just see it below the
top layer of potatoes.

Bake until the potatoes are tender.

It turned out well enough that I made the same recipe for years.

gloria p

"Wayne Boatwright" > wrote in message
5.250...
>>
>> Anyone have a tried and true "from scratch" recipe to share, or some
>> guidance on the proportions of cream/milk/flour to use?
>>
>
> This was recently posted, and although I haven't made it, it's purely
> scalloped potatoes. The cheese can be either omitted or a different
> choice
> of cheese.
>
>
> * Exported from MasterCook *
>
> Scalloped Potato Gratin
>
> Recipe By :Tyler Florence
> Serving Size : 6 Preparation Time :0:15
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups heavy cream
> 1 sprig fresh thyme
> 2 garlic cloves -- chopped
> 1/2 teaspoon ground nutmeg (optional)
> Butter
> 2 pounds russet potatoes -- peeled and cut into 1/8-inch
> thick slices
> Salt and freshly ground black pepper
> 1/2 cup grated Parmesan -- plus more for broiling
>
> Preheat the oven to 375 degrees F.
>
> In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and
> nutmeg.
>
> While cream is heating up, butter a casserole dish. Place a layer of
> potato
> in an overlapping pattern and season with salt and pepper. Remove cream
> from heat, then pour a little over the potatoes. Top with some grated
> Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle
> some more Parmesan and broil until cheese browns, about 5 minutes.
>
> Source:
> "Food Network"
> S(Internet Address):
> "http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-
> gratin-recipe/index.html"
> Start to Finish Time:
> "1:05"
>
I can attest to this one. Though you don't have to use any butter at all.
Use a no-stick cooking spray for the bottom of the pan, and no dotting of
potatoes with butter necessary, even though it isn't in this recipe, it's in
most others. The cream has enough fat to both thicken and keep moist. Very
yummy.

Becca > wrote in
:

> Dale P wrote:
>
>> Exactly the way my mother made her scalloped potato. She had
>> a salad master slicing gizmo (they still make it) that had a
>> scallop cut blade. We would cut the potatoes on that and
>> then make the white sauce to pour over. I have been making
>> white sauces since I can even remember, as we used it for a
>> base for many other sauces and soup thickening. I also was
>> intimidated by the name bechamel, and then saw it was a
>> simple sauce!!
>>
>> Later,
>> DP
>
> My mother would slice her potatoes, put them in the pan, dot
> them with butter, add milk and a tablespoon or two of flour,
> season them, cover and bake. They always come out perfect.
>
> Becca
>

Mom did the same but added a bit of onion and at the end topped
with cheddar cheese.

On Sat, 03 Jan 2009 13:23:48 -0600, Damsel in dis Dress
> wrote:

>On Sat, 3 Jan 2009 14:11:26 -0500, "Peter" > wrote:
>
>>"sf" > wrote in message
. ..
>>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>>> wrote:
>>>
>>>>This one works. It's given on cans of Carnation evaporated milk but
>>>>don't hold that against it. It's certainly better than one with
>>>>canned soup.....
>>>
>>> Doesn't anyone use plain ole milk anymore?
>>
>>I don't make it often, but the twice I tried it with milk or cream it
>>seperated and did not look appealing. I switched to cream of mushroom
>>soup base :-)
>
>Mom used white sauce, so there was no problem with separating. Takes
>a tiny bit longer, but her potatoes were always surrounded by a
>smooth, creamy sauce.
>
>The first time I made bechamel sauce, a few years ago, I was a nervous
>wreck. The name sounded so forbidding. Once I started making it, I
>realized that it was my old, familiar "white sauce" from macaroni and
>cheese and scalloped potatoes days. Who'd-a thunk?

That's the only 'sauce' I can actually make, because it's so EASY! If
I don't want to make a white sauce for my scalloped potatoes they work
out nicely if you whisk together milk and enough sour cream to make it
look kind of like buttermilk (about half and half).

On Sun, 04 Jan 2009 00:05:21 -0500, Kajikit >
wrote:

>If
>I don't want to make a white sauce for my scalloped potatoes they work
>out nicely if you whisk together milk and enough sour cream to make it
>look kind of like buttermilk (about half and half).

Now, THAT sounds good! I am one-third of a family of major sour cream
lovers. This is our next batch of scalloped potatoes. Dayam!

Carol

--
Change JamesBond to his agent number to reply.

"sandi" > wrote in message
...
> Becca > wrote in
> :
>
>> Dale P wrote:
>>
>>> Exactly the way my mother made her scalloped potato. She had
>>> a salad master slicing gizmo (they still make it) that had a
>>> scallop cut blade. We would cut the potatoes on that and
>>> then make the white sauce to pour over. I have been making
>>> white sauces since I can even remember, as we used it for a
>>> base for many other sauces and soup thickening. I also was
>>> intimidated by the name bechamel, and then saw it was a
>>> simple sauce!!
>>>
>>> Later,
>>> DP
>>
>> My mother would slice her potatoes, put them in the pan, dot
>> them with butter, add milk and a tablespoon or two of flour,
>> season them, cover and bake. They always come out perfect.
>>
>> Becca
>>
>
> Mom did the same but added a bit of onion and at the end topped
> with cheddar cheese.


I tried it that way some years ago, and the milk curdled. It tasted okay,
but was not attractive. I have gone back to cooking the sauce prior to
putting in the oven. Either way, it sure is nice to think about mom's
recipes and reminisce.

Later,

DP

"Dale P" > wrote in
m:

> "sandi" > wrote in message
> ...
>> Becca > wrote in
>> :
>>
>>> Dale P wrote:
>>>
>>>> Exactly the way my mother made her scalloped potato. She
>>>> had a salad master slicing gizmo (they still make it) that
>>>> had a scallop cut blade. We would cut the potatoes on that
>>>> and then make the white sauce to pour over. I have been
>>>> making white sauces since I can even remember, as we used
>>>> it for a base for many other sauces and soup thickening. I
>>>> also was intimidated by the name bechamel, and then saw it
>>>> was a simple sauce!!
>>>>
>>>> Later,
>>>> DP
>>>
>>> My mother would slice her potatoes, put them in the pan, dot
>>> them with butter, add milk and a tablespoon or two of flour,
>>> season them, cover and bake. They always come out perfect.
>>>
>>> Becca
>>>
>>
>> Mom did the same but added a bit of onion and at the end
>> topped with cheddar cheese.
>
>
> I tried it that way some years ago, and the milk curdled. It
> tasted okay, but was not attractive. I have gone back to
> cooking the sauce prior to putting in the oven. Either way,
> it sure is nice to think about mom's recipes and reminisce.
>
> Later,
>
> DP


How odd. Mom cooked the scalloped potatoes this way numerous times
and so have I and never has the milk curdled.

Anyone reading this....
I am curious why a curdling would happen and could you tell me/us
why?

sandi wrote:

> Becca > wrote in
> :
>
>> Dale P wrote:
>>
>>> Exactly the way my mother made her scalloped potato. She had a salad
>>> master slicing gizmo (they still make it) that had a scallop cut blade.
>>> We would cut the potatoes on that and then make the white sauce to
>>> pour over. I have been making white sauces since I can even remember,
>>> as we used it for a base for many other sauces and soup thickening. I
>>> also was intimidated by the name bechamel, and then saw it was a simple
>>> sauce!!
>>>
>>> Later,
>>> DP
>>
>> My mother would slice her potatoes, put them in the pan, dot them with
>> butter, add milk and a tablespoon or two of flour, season them, cover
>> and bake. They always come out perfect.
>>
>> Becca
>>
>>
> Mom did the same but added a bit of onion and at the end topped with
> cheddar cheese.

The recipe I used to use - haven't made any in years if not decades - used
layers of sliced potatoes alternating with thin layers of onion and
green pepper and bacon (some of all three in each non-tater layer).
Probably five layers all told. Mmmmmmm...bacon! I may have added the
bacon to the original recipe.


--
Blinky
The Worldwide Squirrel Shooters Association: http://thewssa.org
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

In article >,
sandi > wrote:

> Anyone reading this....
> I am curious why a curdling would happen and could you tell me/us
> why?

In my case, I cooked the casserole without flour. I *think* I added
milk. My wife pointed out to me what my mother used, and I'm better now.
I may have used neither milk or flour. Whatever it was that I ended up
with could be eaten but not with gusto.
What could be wrong with stacking sliced potatoes, cheese and onions in
a casserole? Not much but it's not particularly appetizing, and it's not
scalloped potatoes.
Somewhere along this misuse of ingredients, you get curdling.

leo

On Sat, 3 Jan 2009 22:23:59 -0700, "Dale P" > wrote:

>"sandi" > wrote in message
...
>> Becca > wrote in
>> :
>>>
>>>
>>> My mother would slice her potatoes, put them in the pan, dot
>>> them with butter, add milk and a tablespoon or two of flour,
>>> season them, cover and bake. They always come out perfect.
>>>
>>> Becca
>>>
>>
>> Mom did the same but added a bit of onion and at the end topped
>> with cheddar cheese.
>
>
>I tried it that way some years ago, and the milk curdled. It tasted okay,
>but was not attractive. I have gone back to cooking the sauce prior to
>putting in the oven.
>

I dunno what happened. Try whole milk and lower heat next time.

>Either way, it sure is nice to think about mom's recipes and reminisce.

Sure is!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 03 Jan 2009 23:10:41 -0600, Damsel in dis Dress
> wrote:

>On Sun, 04 Jan 2009 00:05:21 -0500, Kajikit >
>wrote:
>
>>If
>>I don't want to make a white sauce for my scalloped potatoes they work
>>out nicely if you whisk together milk and enough sour cream to make it
>>look kind of like buttermilk (about half and half).
>
>Now, THAT sounds good! I am one-third of a family of major sour cream
>lovers. This is our next batch of scalloped potatoes. Dayam!
>
I've never thought about that combo, but yes it does sound good. The
big advantage is you can use low fat milk and no fat sour cream, which
is even better for people who need or want to watch their fat intake.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article
>,
tintalle > wrote:

> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint

Make a basic white sauce - 2 tablespoons each butter and flour, cooked;
whisk in 1-1/4 cups milk, some salt and pepper, and cook over
medium-high heat until thickened. Peel and slice 3 potatoes 1/4" thick
and thinly slice half a small onion, then in a one-quart buttered baking
dish, put about 1/4 cup of the white sauce, half the potatoes, all the
onions, half the remaining white sauce. Add the remaining potatoes and
pour the remaining white sauce on top. Bake for an hour at 325.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Melba's Jammin' wrote:

> Make a basic white sauce - 2 tablespoons each butter and flour, cooked;
> whisk in 1-1/4 cups milk, some salt and pepper, and cook over
> medium-high heat until thickened. Peel and slice 3 potatoes 1/4" thick
> and thinly slice half a small onion, then in a one-quart buttered baking
> dish, put about 1/4 cup of the white sauce, half the potatoes, all the
> onions, half the remaining white sauce. Add the remaining potatoes and
> pour the remaining white sauce on top. Bake for an hour at 325.

This is how my mother made them but in larger quantities than you list
(white sauce, multiple seasoned layers of potatoes and sauce). My
favorite part were the browned crusty edges on the casserole dish. I
think I shall have to make some tonight. Mom would sometimes add small
bits of diced ham too. Veddy good. Wonderful stuff.