Bondc's Country Scalloped Potatoes I Made It

BondC's Country Scalloped Potatoes

otterpond 12 years ago
This Country Scalloped Potatoes recipe from BondC became an instant hit and we both went back for seconds. I made 1/2 order using 2 large baking potatoes I had in the basket. For the sweet onion I was lucky enough to have a couple of strawberry onions that needed using. Smithfield Ham was on hand was perfect.

I made a couple of changes in the preparation primarily to reduce the amount of carbs in the recipe. I used my mandolin at a 1/16th setting and then blanched the slices in salted boiling water, put them in a drainer and rinsed with cold water to stop the cooking.
While the potatoes were draining I used the same mandolin setting to slice the onion. Since this was a 1/2 order I used 1 tbsp of butter and a tsp of bacon fat to saute the onion. Into the 1/2c cream and 1/2c low-fat milk I mixed the dried mustard but also some white pepper. I know cook BondC was not overly fond of using cheese in this mixture, but since he mentioned it I assumed that it was an optional ingredient. I took that option and mixed 1/4c of shredded extra sharp cheddar into the cream mixture. For a thickening agent I used 1/2 tsp of guar gum in lieu of the flour - this is a substitute to reduce carbs.

The last change that I made in the preparation which was not necessary at all and not mentioned by the cook but... it was good and looked good. I made a bread crumb topping from a single large slice of lightly toasted sour dough bread. To the crumbs I mixed a 1/4 tsp of nutmeg, cayenne and sage. Chopped and fried up 2 slices of bacon. Mixed the bacon bits along with 2tbsp of Monterey Pepper Jack.

After cooking sealed for 40 minutes at 325 (chose lower temperature as the potatoes were already partially cooked) I uncovered the casserole. I then increased the heat in the oven to 375. Once the 375 temperature was reached I sprinkled the bread crumb topping on the casserole and put it back in to let the crumbs brown up and bubble up. This was about another 10 minutes.

A picture is worth a thousand words. The 1/2 order of this recipe would easily feed six as long as you have extra fixings. But then there would be no left overs or anything for seconds... so make it for four :) But make it!! Terrific recipe thank you BondC.
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Good4U 12 years ago said:

Laura, Lovely pics and I think you made some nice improvements on it quite frankly. Well Done! Just a suggestion you could link this thread to the comments you made in the recipe post. Just copy the link on top of this thread and put it in your with what you said and it will link to this. The next time I have a ham on hand this will be what I make. Thanks for sharing and thank you BondC for this recipe.:-)

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DetroitTokyo 12 years ago said:

That looks SO good! Yummm..

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frankieanne 12 years ago said:

Wow, that looks good. I love scalloped potatoes but I hardly ever make them because of how they need to be sliced so thin. That's just so tedious for me. :)
I never heard of a strawberry onion. I'll have to check that out!

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otterpond 12 years ago said:

Following is a link to the place where I got the Strawberry Onions. It is a sweet onion that is planted along side the strawberry plants. The texture is actually more like a leek than an onion. I put a link to this page on the recipe as you suggested.

http://www.parkesdale.com/product/gifts%20and%20baskets/Strawberry%20Onions/Strawberry%20Onions.html

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chuckieb 12 years ago said:

Oh my goodness those look delicious Laura! Awesome pictures!

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notyourmomma 12 years ago said:

Terrific pictures and a lovely recipe. Love the alterations to reduce the carbs. Nicely done.

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pointsevenout 12 years ago said:

Followed the instructions exactly. Found I had to add extra baking time to fully bake the scallops to fork tender. Thoroughly enjoyed the flavor. Added a full four fingered pinch of S&P in the seasoning step.

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otterpond 12 years ago said:

The baking time was good for me but I did blanch my potatoes first which is definitely a cooking step. So probably fifty fifty on that.

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