*Corn and Potato Scallop*
(from A year From Oak Cottage)
Serves 4 – 6
This is good old fashioned home cooking at it’s very finest. Frugal never tasted better. Simple ingredients, prepared in a simple way. This goes very well with most meats, but especially pork, chicken and fish.
4 large potatoes, peeled and thinly sliced (I use my mandoline for this)
1 medium onion, peeled and thinly sliced
1 tin (2 cups) of creamed corn
2 TBS flour
salt and freshly ground black pepper
3 TBS butter
Pre-heat the oven to 180*C/350*F. Lightly butter a deep casserole dish, perferably one with a lid.
Layer the ingredients in the casserole dish as follows: One third of the potato, one half of the onion, one third of the creamed corn. Sprinkle the first two layers with 1 TBS of the flour and some salt and black pepper. Dot each with 1 TBS of the butter. Repeat twice, topping the third layer with the final third of the creamed corn and the last of the butter. Sprinkle cracker crumbs to cover the top and pour on only enough milk so that you can barely see it through the layers of potatoes. I use the tip of a knife to open them up a bit and let the milk sink down to the bottom. Cover with the lid of the casserole (or tinfoil if you don’t have a lid) place it on a baking tray (just incase it spills over when cooking) and place the tray into the preheated oven. Bake, covered for 35 to 40 minutes. Remove the lid and bake for another 15 to 20 minutes, until the top is nicely browned and the potatoes are tender. Remove from the oven and let sit for 5 to 10 minutes before spooning out to serve.
*Note – you can also add cheese to this. I often do. I grate about 3 ounces of strong cheddar cheese and add it between the layers and on top. It’s delicious!