I grow potatoes in barrels on my cabin deck.
My potato of choice is Yukon Gold because they grow easily, store well, make excellent seed potatoes for the following season’s crop, and cook up soft and creamy.
|Using Mom's old mandolin slicer.|
I found a recipe in my Illustrated Library of Cooking (Family Circle, 1972: Volume 1, page 55) that sounded like Mom’s.
4 cups thinly sliced raw potatoes (about 6 medium)
¼ cup thinly sliced onion (optional)
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups milk, scalded
½ cup shredded Cheddar cheese
|Layer potatoes, onions, and flour.|
Combine flour, salt and pepper in a cup. Sprinkle half over the potatoes.
|Dot layers with butter or margarine.|
Add another layer of one third of the potatoes (and onions if desired). Sprinkle with the remaining flour mixture and dot with the remaining butter.
Add a final layer with the remaining potato slices.
|Pour scaled milk over final layer.|
Scald the milk (heat to near boiling) and pour over the potatoes. It should be just visible between the slices of the top layer.
Cover and bake at 375° for 45 minutes.
Remove and sprinkle with grated
|Sprinkle cheese on top.|
Wayne fixed steak for us on the BBQ, so it was a meat and potatoes night. While the potatoes were baking, I used a pint of the spiced apples I put up last fall to make a small apple crisp in the oven at the same time.
|Scalloped potatoes and apple crisp for dinner.|
Who says living off the grid has to be tough. Not me! -- Margy