One of the supper dishes I remember my mother teaching me how to make was scalloped potatoes. The recipe read something like this:
- Wash, pare and slice potatoes. Put a layer in a buttered baking dish, season with salt and pepper.
- Dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full.
- Add hot milk until it comes almost to the top layer.
- Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement.
Gratins are very popular in Germany. Potato & brussel sprouts gratin is a typical dish during fall and winter season. There are numerous variations such as adding ham or combining it with other vegetables like cauliflower, zucchini, peas and carrots. You could also add an egg to the cream if you like.
I always enjoy looking through mom’s ‘vintage’ recipes. I notice there were definitely lots of casseroles — no wonder they still hold appeal for me. Brion is not big on brussel sprouts but I’m going to incorporate this German specialty into our supper meal and see how it goes?!