Easiest Way to Make Delicious Tex's Mam's Scalloped Potatoes 🐷🍲

Tex's Mam's Scalloped Potatoes 🐷🍲. Great recipe for Tex's Mam's Scalloped Potatoes 🐷🍲. My mam and dad were married during WWII when food was rationed in Britain. Potatoes and onions weren't rationed, however meat was, but.

Repeat layers until ingredients are used up. Parmesan, then again - finish with Parmesan which will brown up nicely - & milk just to the edge of the top layer. One of my FAVORITE side dishes! You can have Tex's Mam's Scalloped Potatoes 🐷🍲 using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Tex's Mam's Scalloped Potatoes 🐷🍲

1. It's 4 of large potatoes (Maris Piper or King Edwards), peeled.
2. It's 1 1/2 of large onions.
3. You need 6-9 rashers of smoked streaky bacon, or 3-6 of smoked back bacon.
4. Prepare As needed of hot water to cover.
5. Prepare 2 of beef OXO stock cubes.
6. Prepare to taste of plenty of Worcestershire sauce.
7. Prepare 3 tbsp of oil.
8. It's to taste of sea salt and freshly ground black pepper.

These scalloped potatoes are not here to play. Also known as Potatoes au Gratin. Layered russet potatoes, half-and-half, and cheddar cheese, baked until browned and bubbling! Photo shown is a double recipe.

Tex's Mam's Scalloped Potatoes 🐷🍲 step by step

1. Scallop the potatoes by slicing to about 9mm (⅜" on a mandolin) thick. Chop some of the smaller pieces so they'll beak down during cooking and thicken the gravy. Halve the onions, and slice to the same thickness..
2. Take a stock pot and brown one side of the bacon in the oil. When you turn to brown the other side, add the onion and cook until softened.
3. Tip the potatoes in to the pan and add enough hot water to not quite cover (about 6mm/¼ inch) below the surface of the potatoes.
4. Crumble in the stock cubes, and add the Worcestershire sauce and salt. Stir well. Bring to a boil, then immediately turn down to a nice simmer.
5. Simmer the potatoes, bacon and onions for about 25-30 minutes, uncovered.
6. Check the taste and consistency of the potatoes and adjust if necessary, by cooking longer, or adding additional water. Stir well.
7. Reduce down until there's as little gravy left as possible. Drain some away if necessary first, so that you end up with small amount of concentrated flavoursome juice after reduction.
8. Remove from the heat and leave the pot to cool slowly, uncovered. This will allow the gravy time to slowly thicken as moisture evaporates leaving the starch behind..
9. When ready to serve, season with salt and pepper. Reheat on the hob or in the microwave.
10. Serve with pickled red cabbage, pickled beetroot, and crusty bread.

The secret to really good creamy scalloped potatoes is to give them enough time to cook, so the potatoes are nice and tender. When I make this recipe I plan to start making it two hours ahead of when I plan to serve dinner.. The only difference was, would later the potatoes salt and. Serve up a heaping side of scalloped potatoes, a tried-and-true comfort food favorite. Cheesy Garlic Scalloped Potatoes Scalloped potatoes are so good and these cheesy garlic scalloped potatoes are even better.