Subject: Tricked into Scalloped Potatoes...
Newsgroups: rec.food.cooking

---

From: paschal (paschal at wam.umd.edu)
Date: Tue, 18 May 1999 21:45:20 -0400
--------
ObRecipe, for really good, plain scalloped potatoes:
(the ones I've seen posted are too goofed-up.)

1. Peel and slice 4 medium potatoes.

2. Preheat the oven to 350 degrees.

3. Butter a casserole dish, and cover the bottom with a layer of the sliced potatoes.

4. Salt and pepper the layer of potatoes, and generously dot with bits of butter, then sprinkle on about a tablespoon of flour.

5. Put another layer of potato slices on top, and repeat the salting, peppering, buttering and flouring.

Repeat the above steps in layers, until the potatoes are used up. Be very generous with the butter :-).

Finally, pour about a cup and a half of milk (whole, not skimmed) over the whole mess, and dot the top with more butter bits. Then bake for about an hour, or until the potatoes are soft.

Goes nice with meatloaf :-)

---

From: DISorganized at webtv.net
Date: Wed, 19 May 1999 00:07:18 -0400 (EDT)
--------
That sounds delicious and I will take your suggestion and have it with Meat Loaf. Yum!
Too bad it's late at night------I'll have to settle for Lucky Charms for now. :(

---

From: abel at sonoma.edu (Dan Abel)
Date: Wed, 19 May 1999 10:04:17 -0700
--------
paschal wrote:
> 4. Salt and pepper the layer of potatoes, and generously dot with bits
> of butter, then sprinkle on about a tablespoon of flour.

Unfortunately, butter is not a regular part of my diet. I used to do my spuds this way (it's easier and dirties fewer pans), but I've changed my ways. I now make a white sauce with onions in it. I use olive oil and flour. It's a little more work, but once you've gone to all the trouble to cut those potatoes, it's not that much more effort. I enjoy the taste much more. You might want to give it a try. The "raw" taste of the flour is the main disadvantage of your method.

---

From: Kate Connally (connally at physast1.phyast.pitt.edu)
Date: 20 May 1999 13:47:38 GMT
--------
I've always made scalloped potatoes the way paschal suggests. My mother did it that way. So did my grandmother. Layer potatoes, salt, pepper, flour, butter, etc. Then at the end pour milk over all and bake. There is no raw flour taste. The flour cooks up just fine. This is my favorite way to have scalloped potatoes, although the white sauce method is good, too. My aunt who has broken with family tradition does them that way.

---

From: dawna at portal.ca (Spooky)
Date: Thu, 20 May 1999 17:18:32 GMT
--------
Dan, I make my scalloped potatoes in much the same way that you do. Another great flavour boost is crushing several cloves of raw garlic straight into the white sauce, before you pour it over the potatoes. I let it cook for a couple of minutes after adding the garlic, just to soften it, then... sloosh, over the potatoes and into the oven.

We call 'em Vampire Spuds.

regards,
Spooky