|Just Like Mom's, but with Green Onions & Gold Potatoes|
Recipe inspired by Mom
My mom’s delicious cooking is one of my earliest and most persistent memories. When I was very young, she made the most tantalizing delights on her old electric stove, teaching me the various methods of preparation by osmosis: baking, broiling, boiling, and frying. This was before anyone in New England had heard of stir-frying or steaming (except for suet puddings), and before anyone I knew had an electric frying pan, if they were even invented yet. One of Mom’s old time recipes, often served with ham or beef, was scalloped potatoes. Although they weren’t my favorite back then, recent work stress brought on a craving for this classic comfort food. So I put together a recipe like hers…kind of.
|With Parmesan and Cheddar Cheeses|
|Layers of Deliciousness|
|Middle Layer: Where to Put Oddly-cut Potatoes|
Leave a comment and let us know what you like to serve scalloped potatoes with, and how you like to vary the recipe.
3 lbs. potatoes
2 tbsp. flour
1½ tsp salt
¼ tsp. black pepper
1/8 tsp. dried thyme
¾ cup sliced green onions
1 - 1½ tbsp. butter
3¾ cups 2% milk
1¼ cup grated cheddar cheese
~3 tbsp. grated Parmesan cheese
Preheat oven to 350 degrees F.
Wash potatoes and slice 1/8” thick. It’s fastest and easiest to use a food processor for this. You will have about 9 cups of potatoes.
Mix together flour, salt, and pepper.
Butter a 9” x 13” baking dish. Make a layer of about 1/3 of the potatoes in bottom of dish. Top with ½ of the onions. Sprinkle on half of the flour mixture.
Add another layer of potatoes. This second layer is a good place to hide small, odd, or other not-uniform slices. Next layer on the remaining onions. Sprinkle with remaining flour mixture.
Add the final layer of potatoes, overlapping them in an attractive pattern.
Scald milk and immediately pour into dish around potatoes. Dot potatoes with butter. Top casserole with cheddar cheese.
Bake at 350 degrees F for 45 minutes. Test the potatoes to be sure they are almost done. When they are, sprinkle with Parmesan cheese. Bake another 15 minutes or so, until potatoes are tender.
|Top Layer: Make Neat Overlap|