We live in beautiful Ontario, Canada where the winter days can be somewhat blustery, grey and cold. On the flip side, there can be a blanket of snow on the ground, an amazing clear blue sky and bright sunshine that makes the snow sparkle like a million diamonds. That means we need comfort meals especially on the cold, dreary days. And, for those not familiar with Canadian winters a bit of extra fat is always welcomed in the diet during the winter months because we have to shovel snow, walk through snow, and get outdoors to get our bodies to make Vitamin D. We have been focusing on making winter comfort foods at home. Some dishes are just beyond comfort food. Now if that dish happens to be a creamy casserole, well you have it made!
Method: I use a food processor to slice the washed potatoes uniformly. A mandolin can also be used. I place an even layer of potatoes on the bottom of a lightly buttered oven proof baking dish. Then I sprinkle the surface of the layer of potatoes with flour, salt, pepper,2 - 3 dabs of soft butter and chopped onions. I continue layering in this fashion ending with a flour layer. Sometimes I add chopped chives to the top layer as well. I then pour scalded milk over the potato layers until the milk reaches just under the top layer. I find it is best to place a shallow baking sheet with water on the rack under the casserole dish in the oven as scallop potatoes are famous for boiling over. I bake at 350°F until the top is golden and sauce is bubbling.
These scallop potatoes will cut nicely into squares. They reheat well and can be frozen for later use. They are just a bit creamier if you peel them. The nice thing is they are just about a fool proof to make as possible. Paired with home cured pea meal bacon, the entire meal is low fat. Don't be tempted to omit the butter as that does add flavour but the entire casserole dish has less than 2 tbsp of butter if that. I use 2% milk. Whole milk (4%) or heavy cream will give extra creaminess but I find the 2% milk works nicely without adding extra fat. Skim milk works as well but I have not tried them using soy milk. However, soy milk can be substituted for cow's milk in many recipes so I don't see why it wouldn't work in this recipe.