4/12/2011

Recipes I Love ~ Scalloped Potatoes

Hello, Tuesday!  Back in the kitchen again!  Today I'm sharing another favorite family recipe, this one from my side of the family.  Every Easter my mom made a big glazed ham, and with it she always served Scalloped Potatoes.  Her recipe was the pure form, she got it from her mom, who had it from her mom, and so on back as far as any of them could tell.  When she gave me the recipe, I couldn't believe how simple it was!  We love it as is, of course, but I couldn't resist playing around with it some either.  We've made the recipe a variety of ways over the years, experimenting with different seasonings, different cheeses, and even.. gasp... tried a few variations using canned soup.  I can't recommend those when the original is so easy to do.

This is our current favorite version:

Enjoy!



Bacon Scalloped Potatoes

INGREDIENTS:
1/4 cup butter
1/4 cup all-purpose flour
1-1/4 cups milk
1 cup whipping cream
6 medium potatoes, peeled and sliced
1 large onion, sliced
9 bacon strips, cooked and crumbled
4 oz Gruyere cheese, grated
¼ cup grated parmesan
¼ cup of bread crumbs

Salt and pepper to taste


DIRECTIONS:

1. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. In a greased 1-qt. baking dish, layer the potatoes and onions. Add Gruyere to the top. Pour white sauce over the top.
3.  Cover and bake at 350 degrees F for 65-75 minutes or until potatoes are tender.
4. Fifteen minutes before end of cooking time, sprinkle top with parmesan cheese and breadcrumbs. 
5. Bake another 15 minutes, uncovered, until top is golden brown.

 Sprinkle with bacon before serving.  Let stand 20 minutes before serving.

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Be Yourself

To be nobody but yourself in a world which is doing its best, night and day, to make you everybody else means to fight the hardest battle which any human being can fight; and never stop fighting. ~e.e. cummings, 1955