先月のイースターの時にVernaの家でディナーをごちそうになったことは書いたと思うんですが、その時サイドで出たこのスキャロップドポテトがやけに美味しかったのでレシピをいただいてきました。それを作ってみたんですが、私はこれをサイドでなくメインにしたかったのでベーコンやハーブなどをさらに加えてみました。Vernaのご主人のSteveのお母様のレシピだそうですが、簡単なのにかなり美味しいですよ。でもカロリー高そう！という感じ。下にVernaが手書き（！）で書いてくれたレシピをタイプして載せておきますので参考にしてみてくださいね。どんなお肉でも合うと思います。
Scalloped Potatoes
4 Potatoes, peeled and sliced
2 Table spoons Onion, finely chopped
1/2-3/4 pounds cheese sliced
1/3 cup evaporated milk
Sprinkle 1 tablespoon onion on bottom of buttered casserole. Layer with half of potatoes, half cheese, sprinkle with salt and pepper, dot with batter. Repeat layers, ending with cheese. Pour over milk. Cover. Bake about 1 1/2 hours at 325 degree F. Check at 45 minutes to be sure they are not getting dry. Add more hot milk if needed. Set cover a jar if mixture begins to boil over.
Tip: To hurry cooking, pour hot water over potatoes and let stand before putting into casserole pan. Above cooking time is using this method.
4 Potatoes, peeled and sliced
2 Table spoons Onion, finely chopped
1/2-3/4 pounds cheese sliced
1/3 cup evaporated milk
Sprinkle 1 tablespoon onion on bottom of buttered casserole. Layer with half of potatoes, half cheese, sprinkle with salt and pepper, dot with batter. Repeat layers, ending with cheese. Pour over milk. Cover. Bake about 1 1/2 hours at 325 degree F. Check at 45 minutes to be sure they are not getting dry. Add more hot milk if needed. Set cover a jar if mixture begins to boil over.
Tip: To hurry cooking, pour hot water over potatoes and let stand before putting into casserole pan. Above cooking time is using this method.