Earlier this month I had three weeks of a flu or bug that knocked me off my cooking. I didn’t want to eat, let alone cook. My P.S. made sure I ate a little something every day, he’s nurturing like that. What he’s also good at is making scalloped potatoes. It’s one of his favorite dishes and I am really lousy at making it. I’ve explained before that scalloped potatoes and I have agreed to disagree. My P.S. makes them for us.
He didn’t take pictures as he made the dish, but I took plenty of pictures before shoveling a good portion into my mouth. Yes, even when feverish and with zero energy, I remembered to pick up the camera and take pictures of what I was eating. It’s a habit now after five years of blogging.
I take pictures of the food I eat in restaurants as well, even though I don’t use the pictures in any way. The pictures are just for ideas, in case I decide to replicate something I’ve enjoyed. I’m not one of those people who has to Instagram my meals. There’s nothing more boring to me than people telling me what they ate. And if you do, I want a recipe.
I can’t walk you through his steps but I can tell you he used our mandolin to get the potatoes nice and thin. That’s my downfall, as the mandolin scares me. I’m always sure I’m going to slice my fingers.
We had the dish as a complete meal and had leftovers we ate as side dishes for several meals. I’d say the dish makes 6 good servings or more if it’s eaten as a side dish.
Cheesy, creamy scalloped potatoes with tasty bits of ham.
- 6 medium boiling or baking potatoes (2 pounds, about 4 cups)
- 3 tablespoons butter
- 1/4 cup onion; finely chopped
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups milk (or more if your bechamel gets too thick)
- 1 tablespoon butter or margarine
Scrub potatoes or peel if desired. Cut into 1/8-inch slices to measure about 4 cups. A mandolin works great for this.
In a saucepan, melt 3 tablespoons butter over medium heat. Add onion and saute for 2 minutes or until tender, stirring occasionally. Stir in flour, salt and pepper. Cook for several more minutes, stirring constantly, until smooth and bubbly.
Stir in milk and heat to boiling, stirring constantly. Boil and stir 1 minute.
Evenly spread potatoes into greased casserole. Pour sauce over potatoes. Dot with 1 tablespoon butter cut into smaller pieces.
Cover with foil and bake 30 minutes. Uncover and bake 1 to 1 1/2 hours, until potatoes are tender. Remove from oven and let stand for 10 minutes before serving.
Adapted from Betty Crocker