Brother Stuart sent a note recently to tell me he had come looking for Mom’s Scalloped Potato recipe. I’m a little slow, but here it is, Stuart and Valerie, with many thanks for your generous donation to my recent Walk to End Alzheimers .
This is one of the last recipes we cooked together while Mom was still in her home, and I was able to photograph it and everything, but fell behind on posting new recipes during that transitional time.
When we made the recipe out of Mom’s favorite Good Housekeeping Cookbook,we were fairly certain this was the standard recipe the boys grew up with. The photos and the recipe at the end of this post are what we made at that time.
HOWEVER, I just found this version sent as an email to our daughter from LaVerne, dated 2004.
“Dear Kendra, Here is the recipe you wanted. It’s something I had to work out for myself over the years as I was never satisfied with cook book recipes. And you may want to fiddle with the proportions to suit your family or for larger servings. For the three of us I used:
3 medium sized baking potatoes, peeled and sliced thin.
Half a medium onion, sliced thin
About half to 3/4 pound of ham bits or slices (or whatever you put aside from the last ham you served)
Mix well one can mushroom soup with 3/4 can milk and several splotches Tabasco. Warm this in the microwave for faster cooking.
In a buttered pan (I used 7 x 11 inch porcelain) and in single layers arrange:
Cracker or bread crumbs
A little of the sauce, saving most to top casserole.
Repeat for at least three layers then put one final layer of potatoes on top. Pour remaining sauce on top. Sprinkle with a thin layer of crumbs.
Bake at 400 deg until potatoes feel fork tender. Test after 30 minutes but plan on 45.
The crumb layer is the secret ingredient that separates the potatoes enough to cook nicely through without turning grey and unappetizing.
Other than that, you can’t go wrong. For a bit of color, it is sometimes nice to add a little grated carrot. Have fun. Bon Appetit, Grandma LaVerne.”
From Good Housekeeping (photos are of this recipe)
4 cups thinly sliced, pared potatoes
2/3 cup minced onions
2 Tbsp flour
1 teaspoon salt
1/8 teaspoon pepper
2 Tbsp butter or margarine
1-1/2 cups scalded milk
Start heating oven to 375 F. Arrange layer of potatoes in greased 2-quart casserole. Cover with some of onions. Sprinkle with some of combined flour, salt and pepper. Dot with some of butter. Repeat layers until all ingredients are used, ending with butter. Pour milk over all; sprinkle with paprika.
Bake, covered, 45 minutes. Uncover and bake 15 minutes longer, or until tender. Makes 4 servings.
With ham: Arrange 2 cups ham strips between layers of potatoes.
All right, Brothers Stein, what do YOU remember best?