Tex's Mam's Scalloped Potatoes 🐷🍲. . Today we will prepare Tex's Mam's Scalloped Potatoes 🐷🍲 for my friends.
Tex's Mam's Scalloped Potatoes 🐷🍲
You can simply prepare Tex's Mam's Scalloped Potatoes 🐷🍲 in 8 ingredients and only 10 steps. Here is how you can easily cook it.
Ingredients of Tex's Mam's Scalloped Potatoes 🐷🍲
|About 4 of large potatoes (Maris Piper or King Edwards), peeled.|
|Take 1 1/2 of large onions.|
|Approximately 6-9 rashers of smoked streaky , or 3-6 of smoked back .|
|Take As needed of hot water to cover.|
|About 2 of beef OXO stock cubes.|
|Take to taste of plenty of Worcestershire sauce.|
|About 3 tbsp of oil.|
|About to taste of sea salt and freshly ground black pepper.|
Tex's Mam's Scalloped Potatoes 🐷🍲 cooking instructions
|Scallop the potatoes by slicing to about 9mm (⅜" on a mandolin) thick. Chop some of the smaller pieces so they'll beak down during cooking and thicken the gravy. Halve the onions, and slice to the same thickness..|
|Take a stock pot and brown one side of the in the oil. When you turn to brown the other side, add the onion and cook until softened.|
|Tip the potatoes in to the pan and add enough hot water to not quite cover (about 6mm/¼ inch) below the surface of the potatoes.|
|Crumble in the stock cubes, and add the Worcestershire sauce and salt. Stir well. Bring to a boil, then immediately turn down to a nice simmer.|
|Simmer the potatoes, and onions for about 25-30 minutes, uncovered.|
|Check the taste and consistency of the potatoes and adjust if necessary, by cooking longer, or adding additional water. Stir well.|
|Reduce down until there's as little gravy left as possible. Drain some away if necessary first, so that you end up with small amount of concentrated flavoursome juice after reduction.|
|Remove from the heat and leave the pot to cool slowly, uncovered. This will allow the gravy time to slowly thicken as moisture evaporates leaving the starch behind..|
|When ready to serv
e, season with salt and pepper. Reheat on the hob or in the microwave.
|Serve with pickled red cabbage, pickled beetroot, and crusty bread.|