Carlee and I have been after Maw-Maw to share some of her recipes with us. We couldn’t understand why we were receiving any. It turns out that she didn’t use recipes for the things she cooked. She usually just cooked. We understand because even if we have a recipe, we tend to make up our own version. I called Maw-Maw and she coached me through this recipe. This is one I remember eating quite often when I was a child. I believe Bob, Bonnie and I liked it a lot.
I started helping my mom cook meals when I was fairly young. She worked long hours some days, but still wanted us to have a nice home cooked dinner. I have probably made this recipe hundreds of times, but it really took some thinking to make a recipe for it. I guess that’s the way it is when you’re used to just throwing things together. This turned out just the way I remembered it to be.
These are the only scalloped potatoes that I have ever seen that are made without cooking the white sauce first. The sauce just magically thickens as it bakes. You can make them without the pork chops on top. The pork chops make this dinner extra flavorful.
8 medium potatoes, thinly sliced (peel if desired)
1/2 cup chopped onion
6 T butter
6 T flour
2 cups milk
Salt, pepper and Cavendar’s to taste
- Preheat oven to 350 F
- Generously grease a 9 x 13 pan with a half tablespoon of butter
- Spread half of the potatoes across the bottom of the pan. Sprinkle with half the flour, half the onion and thin slices of half of the butter
- Season with salt and pepper, top that with remaining potatoes, onion, flour and butter.
- Season with more salt and pepper. Pour milk over top
- Bake covered for 30 minutes
- Meanwhile, season pork chops and allow to come to room temperature
- After the first half hour of baking, remove potatoes from oven and stir
- Place pork chops on top of potatoes, cover and return to oven for another half hour
- Remove cover and bake for another 30-45 minutes. The pork chops should be tender. I really like it when the potatoes get a little brown around the edges. That is my favorite part, yum!