Let’s see if I paid attention to how my mom, Gloria, made her scalloped potatoes. She was always peeling potatoes; there were seven of us. And she had no recipe box if I remember, just a mental arsenal of foods we would consume without debate. There were no extra items for any fussy eater. Either you ate or you didn’t. And no dessert if you DIDN’T, so we ate. Last time I asked her how she made these potatoes, she said she didn’t recall. So, let me try…
Peel, slice, layer russet potatoes. A little salt and pepper. Then a Tupperware drinking cup of whole milk. Heaping tablespoon of flour, snap on the lid and shake. Pour over potatoes, bake. How long? Until we heard mom yell from several houses away: “GIRRRRLS?? DIN-NER!!”
NOTE: mom will point out that my photo (above) is not her scalloped potatoes. That is correct, since I didn’t have her recipe anyway, I made them my own way. I didn’t peel the potatoes. Added a few dots of butter. Sprinkled with Parmesan cheese. My mom cooked with margarine, not butter. Oh, don’t get me wrong — she PURCHASED butter… But only grownups were allowed to eat it. Kids didn’t qualify. Mom grew up on a Wisconsin dairy farm, and only Real Butter for her. Dad is also Wisconsin, but I never thought he cared one way or the other about the butter. Mom kept a Stick Of Real Butter on a china plate in the cupboard. Not refrigerated. That was The Awesomeness Of Real Butter – besides being Adults Only, it magically Never Turned Rancid. One day when I was around age 13, we kids secretly switched it with a stick of Imperial Margarine. And the earth shifted — Mom didn’t notice. BEST PRACTICAL JOKE EVER. She ate Imperial Margarine after that, I believe.
- 4 medium or 6 small russet potatoes
- 1 1/2 cups whole milk
- 2 tablespoons butter
- 1 tablespoon flour
- Salt & pepper
- 1/4 cup Parmesan cheese
Preheat the oven to 350 degrees F. Prepare a shallow casserole dish with non-stick spray. Wash and thinly slice the potatoes, layer in the dish. Dot the top with butter. Salt and pepper to taste.
Pour milk into a large jar with a lid. Add flour, cap and shake until blended. Pour over potatoes. Sprinkle the top with Parmesan cheese. Bake for 45 minutes or until the cheese is golden brown and potatoes are fork-tender. Makes 4 servings.