The Dreaded Scalloped Potatoes….eeeK!!

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Good Morning Everyone!  Well Easter is almost upon us and for those of us that aren’t religious that mostly means a really good meal.  We’re having one of those lovely spiral cut hams that needs no instruction to cook beyond what they tell you on the packaging, unless of course you want to fancy it up with cherries and pineapple slices, however my favourite side to this meal is scalloped potatoes and this needs some serious talk.  Remember those nasty scalloped potatoes that your Mother made for you, all curdled, watery and grey, sometimes they even made them with evaporated milk!, Gives me the shivers just thinking about it.  Almost everyone I talk to says “I don’t like scalloped potatoes”, and then goes on to to explain why and it was because of that nasty concoction that Mom force fed them as a child.  I have served my scalloped potatoes to many of those scarred as children by their Mother’s recipe and have managed to turn them into believer’s again, I set the serving dish down in front of them tell them it’s scalloped potatoes and as the eyebrow raises I assure them that this is not what their Mother used to serve them, with a rather skeptical “uh huh” they take a small spoonful to their plate just to be polite and tentatively raise it to their mouths, in it goes, and miraculously both eyebrows raise in revelation, scalloped potatoes can be delicious and creamy and feel good in your mouth!  Who knew?  Here’s how it’s done.

For 6-8 people

About 10 -12 med. sized potatoes (I like Yukon Gold)  sliced thinly

3 white onions, sliced thinly

salt

Place potatoes and onions with a little salt into a pot, cover with water and bring to the boil, par cook this for about 5-7 minutes. Remove from heat and drain, cover to keep warm

Preheat oven to 400F

1/2 cup butter

1/3 cup  flour

1 litre of whole milk at room temp. or warmer

salt and pepper

1 tsp. sweet paprika

chopped flat leaf parsley

Melt butter in a saucepan over med. heat, add flour and stir until smooth  cook for about 2 minutes, gradually add in milk whisking constantly to avoid lumps.  Cook until mixture has thickened coating the back of a spoon, add salt, pepper and paprika, stir to incorporate and taste to see if it needs more seasoning.

In a large buttered heat proof casserole dish pour in some of your sauce, add in a layer of potatoes and onions, more sauce, more potatoes and onions, keep going till you’re out of both.

Bake for about 45 minutes until top is golden brown, garnish with fresh parsely and enjoy!

Oh, and that spiral cut ham, I seriously overcook the sh*t out of that ham, that’s the way we like it.  🙂

9 thoughts on “The Dreaded Scalloped Potatoes….eeeK!!

  1. Well, I can attest to the scrumptiousness of these tasty taters! Although not a scarred by scalloped potatos child, these surpass anything you’ve ever tasted before in the potato department. I had the privilege of having this very meal last year when my son and I visited. Both of us said, “more please!”

  2. you actually described my scalloped potatoes, especially the curdled and watery part, never visually pleasing. I will try this recipe for sure, yum yum! Love the story that goes before the recipe, adds more to the recipe itself. 🙂

  3. Those look fantastic!
    I can also recall my Mother yelling at the oven every time when the potatoes boiled over and burned & later she threatened to throw away her casserole dish because cleaning it was a 2 day task…lol!

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