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)

pour milk & cream over the top

bake for an hour or so at 400F, covered for first 1/2 hour


it was pretty good! A lot like mom's, but without the cheese.

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)
>
> pour milk & cream over the top
>
> bake for an hour or so at 400F, covered for first 1/2 hour
>
> 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.

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)
>>
>> pour milk & cream over the top
>>
>> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>> 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 !

Aussie wrote:
> 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)
>>>
>>> pour milk & cream over the top
>>>
>>> bake for an hour or so at 400F, covered for first 1/2 hour
>>>
>>> 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.

yep

and I completely forgot that I did dot the layers with butter...no flour
though


mom made hers with white sauce btw

tert in seattle > wrote in
:

> Aussie wrote:

>>>
>>> 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.
>
> yep
>
> and I completely forgot that I did dot the layers with butter...no flour
> though


*Definitely* no flour!! And yeah, I do the butter thing as well.

I used to make a large Cornigware baking dish of SP's before, now I do
them in individual ramekins. Good for serving size (according to the SO)
and one 1 cup ramekin does me for 2 meals.



>
>
> mom made hers with white sauce btw
>
>


Hmmmm, like a potato mornay :-)

I've thrown various herbs and spices into the mix at one time or other in
the past.... garlic, chives, black pepper, onions, spice rubs, different
BBQ seasonings.... they all come out good :-)
(Not all at once though!!)


--
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 !

"tert in seattle" > wrote in message
...
>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)
>
> pour milk & cream over the top
>
> bake for an hour or so at 400F, covered for first 1/2 hour
>
>
> it was pretty good! A lot like mom's, but without the cheese.
>

With cheese is 'au gratin'. And why do you call scalloped potatoes "white
trash"?!

Jill

On Oct 20, 4:16*pm, Aussie >
wrote:
> 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)
>
> >> pour milk & cream over the top
>
> >> bake for an hour or so at 400F, covered for first 1/2 hour
>
> >> 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 -

I never have cream on hand - everything gets skim milk, unless it's a
special occasion. That's why it looked "thin" to me.

N.

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)
>
> pour milk & cream over the top
>
> bake for an hour or so at 400F, covered for first 1/2 hour
>
> it was pretty good! *A lot like mom's, but without the cheese.

Except for the "ham lunch meat," you didn't make it in a particularly
trashy way. Though I don't think they qualify as "scalloped" w/o
cheese.

--Bryan

On Oct 21, 9:45*am, Nancy2 > wrote:
> On Oct 20, 4:16*pm, Aussie >
> wrote:
>
>
>
>
>
> > 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)
>
> > >> pour milk & cream over the top
>
> > >> bake for an hour or so at 400F, covered for first 1/2 hour
>
> > >> 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 -
>
> 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.
>
> N.

--Bryan

On Wed, 20 Oct 2010 13:56:09 -0700 (PDT), Nancy2 wrote:

> 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)
>>
>> pour milk & cream over the top
>>
>> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>> 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.

i used to make the *joy of cooking* scalloped potatoes and the procedure
was is as you describe.

your pal,
blake

On Thu, 21 Oct 2010 09:38:13 -0400, jmcquown wrote:

> "tert in seattle" > wrote in message
> ...
>>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)
>>
>> pour milk & cream over the top
>>
>> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>>
>> it was pretty good! A lot like mom's, but without the cheese.
>>
>
> With cheese is 'au gratin'. And why do you call scalloped potatoes "white
> trash"?!
>
> Jill

i'm guessing the 'ham lunch meat' is what did it.

your pal,
blake

Nancy2 wrote:

>
> 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.


I started making scalloped potatoes when I was a preteen in the 50s
and the recipe I used was the same as your mom--layers of potato, thinly
sliced onion, flour, butter, s&p with milk poured over the top layer.
I haven't made any version of it in probably 40 years but I remember how
impressed my parents were to have dinner ready when they got home from
work--scalloped potatoes, baked pork chops, and salad.

gloria p

On Thu, 21 Oct 2010 09:38:13 -0400 in rec.food.cooking, "jmcquown"
> wrote,
>With cheese is 'au gratin'.

"au gratin" is primarily topped with breadcrumbs, but also sometimes
cheese.

jmcquown wrote:
> "tert in seattle" > wrote in message
> ...
>>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)
>>
>> pour milk & cream over the top
>>
>> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>>
>> it was pretty good! A lot like mom's, but without the cheese.
>>
>
> With cheese is 'au gratin'. And why do you call scalloped potatoes "white
> trash"?!
>
> Jill

I use a broad definition of white trash and I use the term affectionately.

On 10/20/2010 2:30 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)
>
> pour milk& cream over the top
>
> bake for an hour or so at 400F, covered for first 1/2 hour

This reminds me of the way I learned to make scalloped
potatoes from my mother - and I really still prefer them
that way although everyone else in the world makes them
differently.

You thinly slice your potatoes. Make layer of potatoes
in the bottom of the baking dish. S&P, sprinkle with flour,
dot with butter. Repeat. Last layer just S&P and then pour
milk over to fill dish and then some more dabs of butter and
maybe some paprika. The flour, butter, and milk make a sort
of thick sauce, but it's not saucy like when you make a separate
white sauce and then put that over the potatoes. It's sort of
uneven. But I like it that way. Of course I'll still eat the
saucy stuff if someone else makes it.

Okay, now I have to add scalloped potatoes to my list of almost
forgotten foods that I have to make soon. After the ribs, the
sauerbraten, and the chicken cacc. So maybe it will be scalloped
potatoes for New Year's Day. ;-)

And while I'm at it I'll have to make some macaroni and cheese
the old way, too. It's pretty much the same technique at the
scalloped potatoes except that you add shredded cheddar to each
layer. Oh, and you use cooked macaroni instead of potatoes. Duh. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Nancy2" > wrote in message
...
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)
>
> pour milk & cream over the top
>
> bake for an hour or so at 400F, covered for first 1/2 hour
>
> 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.
>
>
The milk and cream don't add to the thickness at all. The starch from the
potato does. The following is from "Bistro Cooking", by Patricia Wells. This
gives just the right degree of thickness, without the need for milk if you
don't want it. We've done this hundreds of times; maybe even a thousand.

1. 2 lb. Potatoes: Always use a high starch potato, like a russet
2. Slice potatoes as above and put them in a saucepan. Do not rinse
potatoes! , Very important. I use a non stock wok so I can get at them
3 2 cups liquid: This can be made with or without any milk product, with
stock and wine, or just with stock. Lately I've been using half white wine
and half milk, the recipe calls half wine and half chicken stock,
3 At this point add lightly browned thinly sliced onions if you're using
them.
4 Then, and this is the crucial step. Warm the potatoes, onions, and milk to
just below a simmer on the stove in the saucepan or wok for 15 minutes. The
liquid will thicken during this step.
5 Compose your scalloped potatoes in and roast in over at 375F for 50-60
minutes.
6. Remove, rest, and serve.
7. The thickness is perfect.

If add cheese and/or ham, I add while composing the dish in the baking dish.
You get a very nice, not thin scalloped potato that is less rich and can be
served on the side with meat of choice.
Patricia Wells lives in France, writes extensively about cooking, and is one
of those great cookbook writers you just can't put down.

Cheers,

Kent

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

On Oct 21, 2:17*pm, "Kent" > wrote:
> "Nancy2" > wrote in message
>
> ...
> 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)
>
> > pour milk & cream over the top
>
> > bake for an hour or so at 400F, covered for first 1/2 hour
>
> > 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.
>
> The milk and cream don't add to the thickness at all. The starch from the
> potato does. The following is from "Bistro Cooking", by Patricia Wells. This
> gives just the right degree of thickness, without the need for milk if you
> don't want it. We've done this hundreds of times; maybe even a thousand.
>
> 1. 2 lb. Potatoes: Always use a high starch potato, like a russet
> 2. Slice potatoes as above and put them in a saucepan. Do not rinse
> potatoes! , Very important. I use a non stock wok so I can get at them
> 3 2 cups liquid: This can be made with or without any milk product, with
> stock and wine, or just with stock. Lately I've been using half white wine
> and half milk, the recipe calls half wine and half chicken stock,
> 3 At this point add lightly browned thinly sliced onions if you're using
> them.
> 4 Then, and this is the crucial step. Warm the potatoes, onions, and milk to
> just below a simmer on the stove in the saucepan or wok for 15 minutes. The
> liquid will thicken during this step.
> 5 Compose your scalloped potatoes in and roast in over at 375F for 50-60
> minutes.
> 6. Remove, rest, and serve.
> 7. The thickness is perfect.
>
> If add cheese and/or ham, I add while composing the dish in the baking dish.
> You get a very nice, not thin scalloped potato that is less rich and can be
> served on the side with meat of choice.
> Patricia Wells lives in France, writes extensively about cooking, and is one
> of those great cookbook writers you just can't put down.
>
> Cheers,
>
> Kent- Hide quoted text -
>
> - Show quoted text -

The proportion of potatoes to liquid in your recipe seems far better
able to produce thickening via the potato starch, than the
OP's...maybe it's just thinking about a couple potatoes vs. 2 lbs.,
although many potatoes are pretty darn big.

N.

On Oct 21, 10:59*am, Bryan > wrote:
> 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)
>
> > pour milk & cream over the top
>
> > bake for an hour or so at 400F, covered for first 1/2 hour
>
> > it was pretty good! *A lot like mom's, but without the cheese.
>
> Except for the "ham lunch meat," you didn't make it in a particularly
> trashy way. *Though I don't think they qualify as "scalloped" w/o
> cheese.
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

Old-timey scalloped potatoes never had cheese, in my world - I think
of it as a "new" thing, happening along with putting cheese on
everything possible. (Fish, for instance. Yuck.) None of my old
(50s-60s eras) church and community cookbooks have cheese in the
scalloped potato recipes.

N.

Nancy2 > wrote in news:c9165c11-62ec-476c-9a74-
:

> On Oct 21, 11:01*am, Bryan > wrote:
>> On Oct 21, 9:45*am, Nancy2 > wrote:
>>
>>
>>
>>
>>
>> > On Oct 20, 4:16*pm, Aussie >
>> > wrote:
>>
>> > > 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)
>>
>> > > >> pour milk & cream over the top
>>
>> > > >> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>> > > >> 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, o
> nly
>> > > > she sprinkled some flour over each layer. *And small dabs of butt
> er.
>>
>> > > > 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
qu
> oted text -
>>
>> > > - Show quoted text -
>>
>> > 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.
>>

>
> I actually hate the feel and taste of real cream. Nothing I've ever
> made with skim milk has suffered for it.
>



At the end of the day, it's all milk........ just different variations in
the fat/flavour content. It's what you're used to...... and you make do
with it.

But if you can't do the cream, you may have to go the flour route.



--
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 !

Bryan wrote:
> On Oct 21, 1:50?pm, tert in seattle > wrote:
>> jmcquown wrote:
>> > "tert in seattle" > wrote in message
>> ...
>> >>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)
>>
>> >> pour milk & cream over the top
>>
>> >> bake for an hour or so at 400F, covered for first 1/2 hour
>>
>> >> it was pretty good! ?A lot like mom's, but without the cheese.
>>
>> > With cheese is 'au gratin'. ?And why do you call scalloped potatoes "white
>> > trash"?!
>>
>> > Jill
>>
>> I use a broad definition of white trash and I use the term affectionately.
>
> Overly broad, and using it affectionately is just wrong, a misuse of
> language. Real White trash would have used some kind of condensed
> soup, margarine, or something else crappy, and probably written
> "alot," instead of "a lot."
>
> --Bryan

whatever you say "Bryan"

Kate Connally wrote:

> And while I'm at it I'll have to make some macaroni and cheese
> the old way, too. It's pretty much the same technique at the
> scalloped potatoes except that you add shredded cheddar to each
> layer. Oh, and you use cooked macaroni instead of potatoes. Duh. ;-)
>
> Kate


mmmmm

"Aussie" > wrote in message
5...
> David Harmon > wrote in
> m:
>
>> On Thu, 21 Oct 2010 09:38:13 -0400 in rec.food.cooking, "jmcquown"
>> > wrote,
>>>With cheese is 'au gratin'.
>>
>> "au gratin" is primarily topped with breadcrumbs, but also sometimes
>> cheese.
>>
>>
>>
>
>
> LOL!! SO most times I do "scalloped potatos au gratin".... always with
> cheese.

As a kid, the only time I ever had au gratin potatoes was in school. We
called them "all rotten". There were no breadcrumbs on them but there was
cheese.

"Julie Bove" > wrote in news:i9qcs6$tn0$1
@news.eternal-september.org:

>
> "Aussie" > wrote in message
> 5...
>> David Harmon > wrote in
>> m:
>>
>>> On Thu, 21 Oct 2010 09:38:13 -0400 in rec.food.cooking, "jmcquown"
>>> > wrote,
>>>>With cheese is 'au gratin'.
>>>
>>> "au gratin" is primarily topped with breadcrumbs, but also sometimes
>>> cheese.
>>>
>>>
>>>
>>
>>
>> LOL!! SO most times I do "scalloped potatos au gratin".... always with
>> cheese.
>
> As a kid, the only time I ever had au gratin potatoes was in school. We
> called them "all rotten". There were no breadcrumbs on them but there
was
> cheese.
>
>
>



There were times when I was really 'decadent' and used cheese *and*
breadcrumbs!!



--
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 !

On Fri, 22 Oct 2010 01:53:03 GMT, Aussie
> wrote:

> There were times when I was really 'decadent' and used cheese *and*
> breadcrumbs!!

Be still my heart.... and gawd protect yours.

--

Never trust a dog to watch your food.

sf > wrote in news
> On Fri, 22 Oct 2010 01:53:03 GMT, Aussie
> > wrote:
>
>> There were times when I was really 'decadent' and used cheese *and*
>> breadcrumbs!!
>
> Be still my heart.... and gawd protect yours.
>



I don't have a heart, so there's nothing to protect.

And if you were to sit there worrying about a bit of cheese and breadcrumbs
on some scalloped potatos affecting your heart, then you'll probably end up
giving yourself a heart attack anyways.


America has probably never heard the saying "Everything in Moderation".



--
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 !

On Fri, 22 Oct 2010 03:27:37 GMT in rec.food.cooking, Aussie
> wrote,
>America has probably never heard the saying "Everything in Moderation".

Everything? Isn't that rather extreme?

David Harmon > wrote in news:lr2dnQr3usZFuVzRnZ2dnUVZ_h-
:

> On Fri, 22 Oct 2010 03:27:37 GMT in rec.food.cooking, Aussie
> > wrote,
>>America has probably never heard the saying "Everything in Moderation".
>
> Everything? Isn't that rather extreme?


Nope, that would be this..........

http://www.alternet.org/food/146435/...st_food_ideas?
page=entire




--
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 !