There were three very good reasons for
me to try out this recipe: one, tight finances call you to more
creative uses for using the same ingredients over and over again
(like potatoes). Two, I'd yet to master the art of making the
perfect, classic, from-scratch scalloped potato dish. We have always
used a box mix from the store. :/ And three, any excuse to use
my grandma's old, red-bound cookbook is more than enough reason to
try out a new recipe!
Even though I don't know if my sweet
Nan ever used this recipe in her home, it always makes me feel closer
to her whenever I use this well-loved and worn cookbook that belonged
to her. Thus, I decided to call these “Grandma's” scalloped
potatoes in her honor.
Grandma's Scalloped Potatoes
adapted
slightly from McCall's cookbook by Random House, published 1963
Recipe:
3 lb. Potatoes (about 8 med.-large)
1 large Onion, thinly sliced
3 tsp. Salt, divided
3 Tbsp. Butter or Margarine
2 Tbsp. All Purpose Flour
1/8 tsp. Pepper
1/8 tsp. Paprika, optional
2-1/4 cups Milk
2 Tbsp. chopped fresh Parsley, or ½
Tbsp. dried Parsley
Directions:
- Preheat oven to 400 degrees. Lightly grease 2-quart casserole dish. Prepare a medium pot half-full with water; set to boil.
- Thinly slice the onion. Wash, peel, and thinly slice the potatoes (about 1/16” thickness) with a sharp knife; they should measure 8 cups when sliced.
- Cook potatoes and onions, covered, in a medium pot of boiling water with 2 tsp. salt, about 5 minutes, or until slightly tender. Drain; set aside.
- While potatoes begin to cook, melt butter in a medium cast-iron skillet, on low. Be careful not to allow the butter to burn, so keep an eye on it! With a wire whisk, stir in flour, pepper, remaining 1 tsp. salt, and paprika until smooth. Slowly pour the milk into the skillet, gently stirring to avoid lumps – pause in your pouring, if you need to, to ensure the flour is well-stirred together before adding the remainder of the milk, or it will clump together.
- Cook sauce on medium heat till lightly bubbling, or until mixture is thickened and a smooth consitency. *This point is when I usually pause to drain the potatoes while I wait for the mixture to thicken. If desired, pour sauce into a more manageable large measuring cup with a pouring spout to help evenly pour in the next step.
- In prepared 2-quart casserole dish, layer one third of the potatoes and onions, next sprinkle with some parsley, then top with one third of the sauce mixture. Repeat layering, ending with sauce on top and sprinkle with the remaining parsley.
- Bake, uncovered, for 35 minutes, or until top is browned and potatoes are tender when peirced with a fork.
