My youngest brother, who lives up north, will not come home if he can’t have ham and scalloped potatoes. My mom has made scalloped potatoes for at least 45 years. When asked about the origins of the recipe, mom said she never had a recipe; she just figured it out. Part of my job, then, was to figure it out for this blog.
- 4-6 large potatoes
- 1 large onion
- 3 cups evaporated milk or whole milk
- ½ cup unsalted butter cut into 8 parts
- 2 teaspoons salt
- ¼ teaspoon pepper
- 4 tablespoons flour
Peel and thinly slice potatoes and onions, keeping them separate.
In a 9 x 13-inch baking dish, put a layer of potatoes, then a layer of onions. Cover the layer with 2 tablespoons flour, 1 teaspoon salt, half the pepper, and 4 tablespoons butter. Repeat with rest of potatoes, onions, butter, flour, salt and pepper. Pour milk over potatoes. If using whole milk, heat to warm and pour over potatoes. Bake at 350° until potatoes are tender and milk is absorbed. Stir potatoes mixture 2 or 3 times during baking to absorb flour and milk mixture. If the potatoes are dry, add more milk.