by Uhrig, Debbie Dance
2 1/2 pounds Yukon gold potatoes,
Washed & sliced as thin as possible.
3-4 tablespoons cold butter
Black Kettle Seasoning spice
3 tablespoons of flour, used one tablespoon at a time
4 ounces shredded sharp cheddar cheese, divided equally 3 ways
1 cup half n’ half cream
2 1/2 quart baking dish
Wash, trim, peel (if desired) and slice potatoes and divide into 3 equal groups.
Spray baking dish with vegetable spray. Layer first group of potatoes into baking dish. Sprinkle top of potatoes with Black Kettle (multi-use seasoning spice), one tablespoon of flour, 1 tablespoon of butter cut into small pieces and one third of the cheese. Start second layer repeating all the same steps. Lastly do the third layer. Keep dish as even across top as possible. Slowly pour the cup of half n’ half across the top of the entire mixture. Put lid on top and bake in a 375 degree oven for approximately 45-50 minutes. Remove lid and continue baking until potatoes are tender when stuck with a small parey knife. (15-20 more minutes) When you lift the lid you will probably see liquid bubbling around the outer edges, this is good. In the next 15 minutes or so things will thicken up and the extra liquid should dissipate as the recipe thickens.
Often I will cut up ham or crumbled bacon into the recipe amongst the three layers. Changing out the cheese to something you enjoy is certainly a good thing. Many will even choose to use a full 8 ounce bag of cheese. Chopped green onions would be good to use as a garnish.
I watched my mother, Betty, make scalloped potatoes repetitively as a young girl. I always asked mom for a recipe and she said she basically didn’t have one. In 2014-15 I finally set down and played with the layering and cream amounts until I came out with a good dish. What I remember most would be the fact that mom never knew how much milk or cream to use, she just sorta’ poured! Sometimes she’d present her dish and go: ‘Oh darn, I put a little too much milk in today.’ I don’t always make scalloped potatoes in this fashion. Sometimes I make a cream sauce on top of the stove and pour it over the layers. In the old days scalloped potatoes meant the dish had buttered bread crumbs on the top. Today in North America it means the dish has a dairy sauce over the potatoes.