My mom was a great cook, but she never wrote anything down. And one of my favorite things she made was scalloped potatoes and ham. But try as I might, I couldn't do it. My sauce would be to thin, or break, or the potatoes wouldn't be done enough, or too much..ugh!
My mom cooked hers from scratch, and she's explained it to me, and I've tried just about every recipe online. Can't make it work.
I am sure that there are better cooks than I who can do this the fully pro way, but here's how I do it. I'm posting this in hopes of helping someone else, as it's difficult to find a direct recipe for this. Also, this is really easy to riff off of.
So here we go:
2 cans of creamed soup. I use one cream of mushroom and one cream of celery if making the parmesean version, one mushroom and one cream of chicken if going with cheddar. The celery adds nice depth, and the chicken makes the cheddar sauce really pop. It does not taste like chicken at all, it's just super creamy.
Russet potatoes. Instead of going by weight or number, put enough potatoes (unpeeled) in a 9x13 casserole dish to fill it.
A yellow onion the size of a raquetball, or half of one the size of a softball. You can leave it out, of course. Or add more!
A 1/2 soup can of 2% milk . I like the sauce creamy but not runny. I've used half & half and whipping cream, and it doesn't seem to matter. You do need milk to thin the soup a tad.
2 1/2 cups of cheese. I like parmesean one way, and extra sharp cehddar for another. A cup of mozzarella with a cup of parm works great if you want a milder parm version.
Various herbs & garlic. Here's where the riffing comes in! I'm putting in what I do, but you can go with whatever you like, obvoiusly.
Preheat the oven to 400 degrees.
Hit the 9x13 dish with non-stick cooking spray. I've found the olive oil spray is best.
In a large mixing bowl, combine the soup, milk, and a cup and a half of cheese. Stir it up well. I use the shredded parm that comes in a tub at the store for parm, for cheddar I grate it myself. It seems to change the texture if you use pre-grated cheddar.
PARM STEP: When doing the parm version, I put a couple of tablespoons of butter with minced garlic in a cold pan, then put that on medium heat. When it starts to bubble, I add a little more than a tablespoon (or so) of fresh rosemary. If using dried, I use a couple of teaspoons full. I give it until it's fragrant, then add it to the soup mixture.
Sli... keep reading on reddit ➡
It’s my own recipe, but based on classical French dishes.
Recipe and pics: