I told myself last Friday that if my hair came out good I'd put on…
My family loves scalloped potatoes and I’ll bet yours does, too. I don’t make them very often but when I posted about finding my mom’s recipes a few weeks ago my college buddy Chrissie left a comment about how much she loved my mom’s scalloped potatoes. I had been craving them ever since so I made them last Monday night.
I know all about making traditional scalloped potatoes with a white sauce. And on holidays or special occasions, that’s what I do. But my mom’s version, and now my version I suppose, is much simpler and easier for week nights. Here’s my non-recipe for scalloped potatoes.
Potatoes, about 2 per person depending on how big they are
Onion, usually only 1 unless you’re making a huge amount
Salt & Pepper
Kellogg’s Corn Flake Crumbs
Peel and slice the potatoes and the onion. Now, get out a casserole dish. You can spray it with Pam or something if you’d like to help prevent sticking. Place a layer of potatoes in the casserole dish and top with all of the sliced onion. Now sprinkle with flour. I’m not sure how much, just put some on a spoon and shake it all over the potatoes and onions. Add salt and pepper and a few thin pats of butter. Top with another layer of potatoes (no onions this time), flour, salt, pepper and butter. End with the final layer of potatoes and then sprinkle Kellogg’s Corn Flake crumbs all over the top. This makes them nice and crunchy on top. Now, pour some milk in. I do this over on the side so as not to wash off the corn flake crumbs. I’m not sure how much milk. Enough so you start to see it come up the sides about 1/4 – 1/2 inch or so. Put it in a 350 oven and bake for an hour or more until the potatoes are soft when you stick a knife in them.
That’s it. The flour and milk and butter make a sauce that cooks up between the layers and it’s just delicious. Sometimes I add some grated cheddar cheese between the potato layers, too, but mostly we love them just plain. And my mom always made them with pork chops on top. Mmmmm.
Thanks for reminding me that I love these, Chrissie. I not only had them with roast pork on Monday night but I also had them for breakfast on both Tuesday and Wednesday morning because they re-heat great.
Let me know if you try them!