Trick for Scallop Potatoes

My brother and sister-in-law where here from High River. I made ham and scallop potatoes. Thought I had made enough scallop potatoes for leftovers, but I was totally wrong. What should of been enough for 6 or 7 people to have very large portions was just enough for the 4 of us. My brother keep going back for more and more. I know my scallop potatoes are good but didn’t realize just how good. I said you must be really hungry, his answer was “these are really good scallop potatoes “. Took me a couple of days to realize what I do differently from all the recipes in cook books.

The trick to really good scallop potatoes is the amount of seasoning in the sauce. For the quality I made a recipe book would have 1 teaspoon salt and 1/2 teaspoon pepper. That is way to little, you end up with a very under seasoned product. I used 2 heaping teaspoons salt, 1 and 1/2 teaspoons pepper, and 1 teaspoon garlic powder. This seems like a lot, but you need that much to properly season the amount of potatoes and onions. This takes scallop potatoes from ok to really, really good.

About Graham Stewart

This is me on a bad day.
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4 Responses to Trick for Scallop Potatoes

  1. Cathy says:

    A Family Favorite at our house as well and my son is like Uncle D who will keep going back for more. I have never used garlic and will give it a try for my next round.

    • glencairn says:

      Don’t wimp out on the cheese, the older the better. I have made it just for myself and used old cheddar, blue cheese, and goat cheese mixed together. I used garlic in all my sauces, from a little bit to a lot

      • Cathy says:

        Agree on all but draw the line on goat cheese. Have tried every form and flavour and it does not align to my taste. Thanks for your tips.

  2. I totally agree. I sometimes add some Cavender’s Greek seasoning to scalloped potatoes.

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