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.
Paw-Paw, Maw-Maw and baby Jax
Scalloped Potatoes and Pork Chops
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!
I hope your family enjoys this as much as I did growing up. More of Maw-Maw's recipes will be shared soon. Her love for cooking may not be as strong as mine, but what she does make is perfection. I'm glad she taught me to be independent in the kitchen. I'll always remember the first meal I cooked. It was for a Girl Scout badge. I'll share that sometime also.
Any comments helping encourage Maw-Maw to write out and share some more of her recipes would be greatly appreciated. I consider heirloom recipes to be like a tasty family tree.
Maw-Maw also makes:
And here is a post in honor of her dad: