This Scalloped Potatoes recipe is a great match for the classic Baked Ham recipe. Both recipes are from the new Joy of Cooking cookbook.

6 servings
I. Preheat the oven to 350 degrees F. Drop into boiling water:
3 cups very thinly sliced peeled boiling potatoes
Add:
1 teaspoon salt
Parboil about 8 minutes. Drain well. Grease a 10-inch round baking dish. Place the potatoes in it in 3 layers, sprinkling each layer with flour and dotting with butter, using in all:
2 tablespoons all-purpose flour
3 to 6 tablespoons butter
There are many tidbits you can put between the layers. Try, if you like:
(1/4 cup finely chopped chives or onions)
(12 well-drained anchovies, chopped, or 3 slices bacon,
cooked until crisp and crumbled, reduce the salt below)
(1/4 cup finely chopped bell peppers)
Heat in a small saucepan:
1-1/4 cups milk or cream
Season with:
1-1/4 teaspoons salt
1/4 teaspoon paprika
(1/4 teaspoon dry mustard)
Pour the mixture over the potatoes. Bake about 35 minutes, testing for tenderness with a fork.
II. Preheat the oven to 350 degrees F.
Layer in a greased 10-inch round baking dish:
3 cups very thinly sliced peeled boiling potatoes
Heat in a medium saucepan:
One 10-3/4-ounce can condensed cream of mushroom
or cream of celery soup
1-1/2 cups milk or cream
Stir in:
1/4 cup shredded Swiss or Cheddar
(1/2 cup Sautéed Mushrooms, page 283 of the book)
Pour the mixture over the potatoes. Bake about 1 hour, testing for doneness with a fork.
from:
Joy of Cooking
75th Anniversary Edition–2006
by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Scribner
Hardcover, 1152 pages, $30.00
ISBN: 0-7432-4626-8
Recipe reprinted by permission.
This page created November 2006

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