Kitchen Testers Wanted! Vintage 1920s "Potato-Carrot Scallop" might be the best Scalloped Potatoes recipe! Will you try it?
This is really, really good and can be a meal by itself or a side dish. Most of us think of scalloped potatoes as being cheesy but this 1928 recipe contained no cheese. That's probably because compared to today people ate very little of it during the 1920s. Besides, this dish doesn't need it. We're still going to enjoy buttery, creamy goodness without compounding it with calories. Try this at home (or at least scroll through to see the tempting pics) and you'll see what I mean. I made only minor modifications to the original recipe, mainly the omission of bread crumbs on top. Again, it doesn't need 'em:
2 pounds of peeled and sliced about 1/8 of an inch Russet potatoes: 720 calories
2 very large (weighed in at 9 ounces) peeled and also sliced about 1/8 of an inch carrots. I used heirloom orange and yellow: 105 calories
1/2 cup chopped frozen onion (I prefer the taste and texture of freshly sliced yellow onions in any dish, it's in the original recipe, but the trade-off of onion smell on my hands cancels out any wins for me. For you it might not, so slice, cry and fry away!): 30 calories
1 stick (yes, a whole stick! That's 8 tbsp) of butter: 800 calories
2 1/2 cups whole milk: 375 calories
1/4 cup tapioca flour (you can use white gluten-filled flour like the original): 400 calories
1 tsp salt (you can always salt yours later if this isn't enough)
Sprinkles of pepper and parsley on top.
I used my super-sized #12 antique iron skillet for maximum browning real estate. The right baking dish will ensure the potatoes and carrots will become golden on top but are also covered with the white sauce so that they will turn tender as they cook.
Place the sliced carrots, potatoes and chopped onions in your baking dish. Because I used a well-seasoned skillet and this dish is laden with butter I didn't have to grease it, but if you use a glass or other dish you will definitely want to grease it beforehand (and be sure to factor in those extra calories for those of you who keep count. Even if you don't, Elmer Wheeler of The Fat Boy's Book reminds us: "Not even Houdini could have figured out a way to slip a candy bar past your stomach's adding machine.")
Next, turn your stove top to medium and in a pan, melt that real stick of butter. It kind of looks like art in my iron skillet, no? There was a time when I would have considered butter Satan (in a bad way) and synthetic substitutes my saving grace. That was the heavier and less healthy me. The healthier and slimmer me knows its' ok to (for most of us, but if your doc said otherwise, trust them) savor the scalloped sauciness because the saturated fat it adds per serving will be one tablespoon. We're not talking about scalloped breakfast, lunch and dinner or eating the whole panful. We good?
Once it's just about fully melted, slowly add the flour and salt, stirring it together as you go.
Next, add the milk slowly and keep stirring until it forms a thick white sauce.
Pour the white sauce over the potatoes, carrots and onions being sure to do so evenly. Sprinkle with dried parsley and black pepper.
Cover with foiled and bake in a pre-heated 350 degree oven for 30 minutes, then uncovered for one hour or until browned and tender. The wonderful smell and sizzle will dazzle you!
Makes eight servings with about 300 calories each. It's usually a side dish, but with the potatoes, vegetables, fats and protein from the milk it can be a small nutritious meal.
I'd love for you to try this at home and report back with your results in the comments below! This recipe will be in my book Thrifty Vintage Gluten-Free Recipes so it would be great to know how multiple kitchen testing and tasting pans out. Who will play?