Tuesday, January 18, 2011

Our Version of Scalloped Potatoes

3 tablespoons butter
1 medium onion; sliced thin
pepper; freshly ground
1 1/2 teaspoon mustard seeds
1/4 teaspoon crushed red pepper; optional
pinch sea salt
4 medium potatoes; sliced in 1/4 inch slices
oil; for frying potatoes
1 cup milk
1 teaspoon mustard powder
1/4 cup cornmeal
1/3 cup shredded cheddar cheese

Preheat oven to 400°F.

Place butter in pan and place in oven to melt.

Add onion, pepper, mustard seeds, red pepper (if using) and sea salt. Roast for about 10 minutes. Set aside

Sauté potato sliced in oil in a large frying pan until slightly golden, turning as necessary.

Combine milk and mustard powder in a bowl. whisk in cornmeal.

Put potato slices on top of onions.

Pour milk mixture over potatoes, stir while pouring to distribute the corn meal.

Top with cheese.

Bake 20 minutes.

Serves 4


  1. As an American of Irish descent and being a Maineac....there's no wrong way to do potatoes....and this is an exceptional recipe! Used it this evening for dinner to go with leftover pot roast. The only thing I added was some freshly chopped parsley sprinkled over the top for some Irish colour.

  2. Nice touch, Lord Wellbourne. Glad you enjoyed.

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  4. Hi Nancy-
    I love your version! I have been making it since you posted it a while back. I add a lot of mustard seeds and a lot of mustard powder. OH and a lot of cheese. I think of you every time I make it. Thanks again! and again! and again!. Emily

  5. Emily, I am so glad you are enjoying the recipe : )
    Thank you!
    ~ Nancy