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Subject: Tricked into Scalloped Potatoes...
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
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 :-)
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
> 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.
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