Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tex's mam's scalloped potatoes 🐷🍲. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. 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.
Tex's Mam's Scalloped Potatoes 🐷🍲 is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Tex's Mam's Scalloped Potatoes 🐷🍲 is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have tex's mam's scalloped potatoes 🐷🍲 using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Tex's Mam's Scalloped Potatoes 🐷🍲:
- Make ready 4 large potatoes (Maris Piper or King Edwards), peeled
- Get 1 1/2 large onions
- Make ready 6-9 rashers smoked streaky bacon, or 3-6 of smoked back bacon
- Make ready As needed hot water to cover
- Take 2 beef OXO stock cubes
- Prepare to taste plenty of Worcestershire sauce
- Take 3 tbsp oil
- Prepare to taste sea salt and freshly ground black pepper
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. ️ SUBSCRIBE: http://bit.ly/divascancookfan Cheesy, creamy scalloped potatoes! One of my FAVORITE side dishes! These scalloped potatoes are not here to pla.
Steps to make Tex's Mam's Scalloped Potatoes 🐷🍲:
- 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.
- 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
- 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
- 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
- Simmer the potatoes, bacon and onions for about 25-30 minutes, uncovered
- Check the taste and consistency of the potatoes and adjust if necessary, by cooking longer, or adding additional water. Stir well
- 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
- 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.
- When ready to serve, season with salt and pepper. Reheat on the hob or in the microwave
- Serve with pickled red cabbage, pickled beetroot, and crusty bread
One of my FAVORITE side dishes! These scalloped potatoes are not here to pla. Not only are scalloped potatoes too hot to eat when they first emerge from the oven, but their texture and flavor also improve as they cool. After a nice rest, scalloped potatoes firm up enough to be served neatly. These are also easy to make gluten-free too!
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