Over a Cup of Coffee: Scalloped potatoes | CraigDailyPress.com

Over a Cup of Coffee: Scalloped potatoes

Diane Prather
Diane Prather

I used to make scalloped potatoes for my husband Lyle and me, using milk. I’ve been thinking about how I made them because the side dish didn’t require many ingredients, and I could make a small dish so we didn’t have a lot of leftovers. Finally, this week I came upon the recipe. Notice that there are some variations, all of which would be delicious.

Remember when I asked readers for twice-baked potato recipes? I found one of those recipes this week, too. It comes from “1000 Recipes Cook Book”, an old soft cover book that a family friend gave me years ago. The book was published by Dell Publishers in 1949. Back then the book cost 25 cents!

2 cups thinly sliced potatoes

1 tablespoon flour

1 cup milk

2 tablespoons butter

½ teaspoon salt

Preheat the oven to 350 degrees. Arrange a layer of potatoes in the bottom of a well-greased baking dish. Sprinkle with half the flour and salt and dot with half the butter. Repeat with another layer. Pour the milk over the potatoes and bake, covered, for one hour at 350 degrees. Uncover to brown for the last 15 minutes of baking. Note: It seems like I can remember pouring hot milk over the potatoes to start the cooking process.

Variations: Omit flour and milk and use canned mushroom soup. Dilute the soup if desired. Proceed as in the basic recipe. Or, to make au gratin potatoes, sprinkle four to six tablespoons of grated American or cheddar cheese between the layers and on top and proceed as in the basic recipe. Still another variation is to add thinly sliced onion to the basic recipe and bake as directed. This recipe serves two.

Savory Baked Potatoes

6 large baking potatoes

salt and pepper, to taste

1 teaspoon thyme

6 tablespoons melted butter

6 slices Swiss or American cheese


Bake the potatoes. When done, scoop out the pulp carefully so as to not break the shells. Mash potato pulp, add salt and pepper to taste. Add thyme and melted butter and work well with a fork. When thoroughly blended, refill shells loosely. Put thin shavings of cheese on top. Sprinkle with paprika and bake in a 425-degree oven until the cheese has melted and the potatoes are slightly browned. Note: You might add bits of meat to the potato mixture.

1000 Recipe Cook Book, Dell Publishing 1949

If you have recipes you would like to share with readers, please call me at 824-8809 or write to me at PO Box 415, Craig 81626.

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