Scalloped Potatoes
Creamy carbs are the ultimate comfort food, aren’t they? They’re my go-to when I’m cold, or need some rib-sticking food. I like it when the weather is chilly enough to turn on the oven and make something wonderful like scalloped potatoes.
Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God (2 Corinthians 1:3).
We can’t take our troubles to potatoes to receive actual comfort, or we may end up with larger problems!
Having grown up Italian, I missed out on only one thing: American food! We had our fill of pasta, tomatoes, cheeses, olives, and all manner of excellent breads and cookies. I had to learn about pie, gravy, and meat/potato casseroles from my wise in-laws!
My friends loved the Italian fare of my parents’ home, and I never knew anything else was necessary. My soul was always fed by a table full of friends and family, and it still is.
Along the way, I’ve expanded my repertoire of recipes. And I can provide the comfort of food, fellowship and companionship, as well.
Scalloped Potatoes
Ingredients
4 really large potatoes, enough to do about 3 layers of potatoes
1/4 cup of butter, plus another 1/8 cup for dotting the top of the dish
1 small diced onion
14 cup of all purpose flour
3 cups of milk
Salt & pepper
Onion salt
Garlic powder
Paprika
1/2 tsp mustard powder
1 cup grated Cheddar cheese
1 cup of diced ham (optional)
Instructions
Preheat oven to 350 degrees.
Peel potatoes and slice thinly.
Greased a 13x9 pan.
In a small sauce pan, melt butter and sauté onion in it, then stir in flour. When the flour is all absorbed, whisk in the milk and season with salt, pepper, onion salt, garlic powder, paprika, and 1/2 teaspoon powdered mustard.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of cheddar cheese.
If you are using ham, throw it in now.
Put a layer of the sauce in the pan, and then layer the potatoes in it, overlapping them. Cover with sauce, repeat until potatoes and sauce are gone.
Top with dots of butter.
Bake covered for about 1 hour at 350°F, then bake uncovered for about another half hour.