This was originally posted November 23, 2013. It has been reposted due to a catastrophic back up failure by my web host.
I had to make scalloped potatoes when I made the smoked pork picnic shoulder last night. Scalloped potatoes were always served as a special occasion dish when I was growing up. They still seem like a real treat.
A word on peeling potatoes. I am against it if at all possible. Potato skins taste great, have a lot of nutrients and add colour to the dish. Scrub your potatoes well and you don’t need to peel them.
You will need the following to make scalloped potatoes for four.
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1 1/4 cup milk
3/4 cups sharp cheddar cheese, grated
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon dry mustard
2 dashes hot pepper sauce
1/8 teaspoon black pepper
For the Casserole:
3 cups potatoes (about 3 medium potatoes), thinly sliced
3 tablespoons butter or margarine
1 cup onion, coarsely chopped
Start by making the Cheese sauce. Melt the 2 tablespoons butter in a sauce pan over medium heat. When it is melted, add the flour and stir until well blended. Gradually add the milk and stir until the mixture thickens. Add the cheeses and stir until melted. Add the salt, dry mustard, hot pepper sauce and black pepper. Stir until blended. Remove from heat and set aside.
Now, start putting the casserole together. Put 1/3 of the potatoes in a greased 10 inch casserole. Put 1/3 of the cheese sauce over the potatoes. Sprinkle 1/3 of the onions over the sauce and dot the surface with one tablespoon of the butter.
Repeat with two more layers in the same order.
Cover the casserole and put it in a 350 F oven for 30 minutes. Remove the cover and bake for another hour.
While I loved my mother’s scalloped potatoes, these are way better. Hers were more liquid and weren’t as seasoned. These are just a bit more flavourful without overpowering the potatoes. However, when I eat them, I stil I think of family dinners.
The Old Fat Guy