The Eyes Have It

Now I sympathize with the Irish potato famine folk. Those lads were missing out on doozies like this one from Cooking with Sour Cream and Buttermilk from the Culinary Culinary Arts Institute (c) '56

Scalloped Potatoes

Simply...
Butter a 1 1/2-qt casserole [yes! an excuse for butter and pyrex!]

Wash and cook [I microwaved - oh the shame]
6 medium size/2lbs. potatoes
Cook about 25 to 35 min, or until potatoes are tender when pierced with a fork. Drain potatoes. Dry them by shaking over low heat [huh? or just play a game of hot potato with the kids until they cool]. Peel and cut into 1/4-in. slices. Arrange slices in neat, close layers in casserole [because in the '50s, housewives gave birth to OCD].

While potatoes cook, grate and set aside
2 oz. sharp Cheddar cheese [about 1/2 cup, grated]
Heat in saucepan over low heat
2 tablespoons butter or margarine
Add and cook over medium heat, occasionally moving and turning with a spoon
1/3 cup chopped onion
Blend contents of saucepan with a mixture of
2 eggs, well beaten
1 cup thick sour cream
1 teaspoon salt
1/8 teaspoon pepper

Spoon sour cream mixture over potatoes in casserole. Top with the grated cheese.
Bake at 350-degrees for about 35 min.

Like a potato farmer, you're gonna dig it! Nothing bad can ever come from starch, cheese and sour cream. Ever. This scalloped side is no exception. Although I must admit, amping up the flavor is in order the next time I serve heaping helpings of this dish. Rosemary would be a heckof an herb to add. Don't be afraid to add more mature cheeses like parm, swiss, or asiago either - or bacon. Sausage or ham would make this into, literally, a meat-and-potatoes meal. I can't wait for a do-over.

]]don't forget to comment - it enters you in the retro cookbook drawing that everybody's talking about. well, somebody's talking about. and that somebody is probably me, but hey - let me know what you think & get on my best side! have a fab day![[