Tex's Mam's Scalloped Potatoes 🐷🍲
I've been eating these since I was a child in the 1960s and my sisters since the late 1940s.
My mam and dad were married during WWII when food was rationed in Britain.
Potatoes and onions weren't rationed, however meat was, but fortunately my dad made an arrangement with a local farmer to keep a few pigs at his farm.
With the addition of a little water and some stock cubes, this little beauty is what Mam came up with.
Hope you enjoy it as much as I do.
Tex's Mam's Scalloped Potatoes 🐷🍲
I've been eating these since I was a child in the 1960s and my sisters since the late 1940s.
My mam and dad were married during WWII when food was rationed in Britain.
Potatoes and onions weren't rationed, however meat was, but fortunately my dad made an arrangement with a local farmer to keep a few pigs at his farm.
With the addition of a little water and some stock cubes, this little beauty is what Mam came up with.
Hope you enjoy it as much as I do.
Cooking Instructions
- 1
Scallop the potatoes by slicing to about 9mm (⅜" on a mandolin) thick. Chop some of the smaller pieces so they'll beak down during cooking and thicken the gravy. Halve the onions, and slice to the same thickness.
- 2
Take a stock pot and brown one side of the bacon in the oil. When you turn to brown the other side, add the onion and cook until softened
- 3
Tip the potatoes in to the pan and add enough hot water to not quite cover (about 6mm/¼ inch) below the surface of the potatoes
- 4
Crumble in the stock cubes, and add the Worcestershire sauce and salt. Stir well. Bring to a boil, then immediately turn down to a nice simmer
- 5
Simmer the potatoes, bacon and onions for about 25-30 minutes, uncovered
- 6
Check the taste and consistency of the potatoes and adjust if necessary, by cooking longer, or adding additional water. Stir well
- 7
Reduce down until there's as little gravy left as possible. Drain some away if necessary first, so that you end up with small amount of concentrated flavoursome juice after reduction
- 8
Remove from the heat and leave the pot to cool slowly, uncovered. This will allow the gravy time to slowly thicken as moisture evaporates leaving the starch behind.
- 9
When ready to serve, season with salt and pepper. Reheat on the hob or in the microwave
- 10
Serve with pickled red cabbage, pickled beetroot, and crusty bread
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