Dream Street Scalloped Potatoes

This fall, before the produce vanished completely, we took the opportunity to pick up a 50# bag of potatoes at the farm-stand.   It’s been kind of nice having them on hand to use and not have to think about buying them every time I need potatoes.  Except, wouldn’t you know, we don’t have anyplace to store potatoes at the proper temperature (somewhere around 48º) and they’ve started the process of sprouting.   The potato dishes have been increasing ever since.  A big ole pot of mashed potatoes will grace the Thanksgiving table, but in the meantime, there are plenty of ways to use potatoes.

Today’s recipe is unlike any scalloped potato I have ever made.  I found it in a very old cookbook that once belonged to my grandma called “The New Cook It In A Casserole” by Florence Brobeck, and published first in 1955.   This book was published when entertaining was truly an art-form, and the recipes are very reflective of this.  I love sitting down with an old cookbook and picture the days of eras gone by- even better when there is an occasional note by my grandma, and I find it so interesting that she would have made something called “Crab Meat Delight” to which she added wine.  (She lived in the Northwoods of Wisconsin- crab is hardly commonplace.)

I decided I needed to cook something out of this book, and as I read through the recipe for Dream Street Scalloped Potatoes, I was completely intrigued.   First off, the potatoes are boiled first.  I’ve never used pre-cooked potatoes for scalloped potatoes.  Secondly, the recipe called for the addition of hard cooked eggs.  I’ve been on the lookout for more ways to add eggs to our diet- they’re such a fantastic protein source.  And then when it comes to the sauce, you don’t actually cook up a sauce- sour cream and light cream are combined and simply poured over the potatoes.  I did take a liberty when it came to the buttered crumbs, and I also added pepper with the salt in the recipe.

The result was unlike any scalloped potato I’ve ever had, and at first, I wasn’t sure I liked it.  But then I couldn’t stop eating it.  And Andy and I fought over who would get the leftovers the next day. (Just as good the next day, by the way.)  In fact, as I’m typing this up, I’m seriously wishing I had some leftover ham so that I could make this again.  This does not make a creamy scalloped potato in the traditional sense- there is no luscious sauce, but the starch in the potatoes combined with the creams makes the potatoes velvety- almost like a custard, really.

At the very end of the recipe in the book, it also notes that it’s “delicious too, when chopped sardines replace the ham.”  That makes me smile, and it certainly makes me wonder about the flavor of that casserole.

This recipe is a keeper- for the buttered crumbs I actually used a 1/2 cup of Stove Top stuffing crumbs that I had in the pantry.  That added a fantastic layer of flavor- and will be how I make it in the future.

scallop

Dream Street Scalloped Potatoes

  • 4 boiled potatoes, sliced thin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 2 hard-cooked eggs, sliced (I used 3)
  • 1 cup sour cream, divided
  • 1/4 cup chopped, cooked ham
  • 1/2 cup light cream (half and half)
  • 1/2 cup buttered crumbs (I used Stove Top crumbs)

Arrange the potato slices in a greased baking dish (one and one-half quart).  Season lightly with salt, pepper and dabs of butter.  Cover with the egg slices, and then spread 1/2 cup of sour cream over the eggs.  Add remaining potato slices, and sprinkle with salt and pepper, followed by the ham and the crumbs.  Mix the remaining 1/2 cup of sour cream with the half and half.  Pour over the whole dish.  Bake in a hot oven (450º) for thirty minutes, or until the top is nicely browned.  Makes 4 servings.

Budget-Friendly Ideas - by Erika

40 thoughts on “Dream Street Scalloped Potatoes”

  1. This sounds really good. I’m thinking it could be a main dish with maybe a salad. What did you have with it? Do you think I could prep it in the morning and bake that evening?

  2. Lucky, this was our main dish. I served it with the Carrot and Craisin Salad a few posts back and a loaf of bread.

    I also don’t see any reason why this couldn’t be made ahead of time… Okay, if I was making it ahead, I would at least try and get the potatoes boiled the night before. Then the next morning I would assemble everything and pop it in the fridge for later. (I’m just thinking about putting the hot potatoes in the fridge and thinking that’s not so good.) Then when you bake it you might want to add to the cook time, since you’ll be cooking a cold casserole. I would go with an extra 15 minutes, but keep an eye on it. If it starts to look like it’s getting pretty browned on top, cover it with foil while it finishes.

    I would love a report back if you make it. We really enjoyed it, and I’m digging through the cookbook looking for another gem.

  5. ) Vou voltar a visitá-lo uma vez que o marquei no livro. O dinheiro e a liberdade são a melhor forma de mudar, que sejas rico e continues a orientar os outros.

  11. I do enjoy the way you have framed this particular issue plus it really does present me a lot of fodder for thought. On the other hand, because of what I have experienced, I only trust when the actual commentary stack on that men and women remain on issue and don’t get started upon a soap box regarding some other news du jour. All the same, thank you for this excellent point and even though I can not concur with the idea in totality, I value your standpoint.

  18. Hello! This is my 1st comment here so I just wanted to give a quick shout out and say I truly enjoy reading through your blog posts. Can you recommend any other blogs/websites/forums that deal with the same topics? Thanks a ton!

  29. I am not sure where you’re getting your information, but great topic. I needs to spend some time learning much more or understanding more. Thanks for excellent info I was looking for this information for my mission.

  36. Appreciating the time and energy you put into your blog and in depth information you provide. It’s good to come across a blog every once in a while that isn’t the same outdated rehashed information. Wonderful read! I’ve bookmarked your site and I’m including your RSS feeds to my Google account.

  37. Hello! I know this is kinda off topic butI was wondering which blog platform are you using forthis website? I’m getting tired of WordPress because I’ve had issues with hackers and I’mlooking at options for another platform. I wouldbe great if you could point me in the direction of a goodplatform.

Leave a Reply

Your email address will not be published. Required fields are marked *