Vintage Eats Recipe: 1960 Scalloped Potatoes with Cheese

If there was one food that appeared at my childhood home’s kitchen table regularly, it was potatoes.

Mostly in the baked form, but often with cheese and from a box, such as manufactured by General Foods.

After church on Sundays, Mom popped one of these prepared boxed mixes of various flavors of potatoes in the oven and within 30 minutes, we were smelling the fragrant aroma of those formerly dehydrated spuds.

These meals, accompanied by a meat and dessert, were always delicious. Mom did a great job of providing great food on a time constraint with her job as a teacher.

I think this recipe from ‘Ladies’ Home Journal Cookbook, New and Basic Recipes’, edited by Carol Truax (1960), is a great comparison for those boxed mixes without the possible ingredients from boxed mixes that our bodies may not need.

Each bite reminded me of those Sunday meals with the thinly sliced potatoes, tangy spices, and baked cheese on top. It was yummy and filling. It was also a great dish for a budget as four large potatoes made enough for eight servings.

Cooking Tips:

** I cut back on the cheese as half a pound seemed like a lot. Half the amount was just right.

** I also cut back on parsley, only using ¼ cup. We’re not big parsley eaters.

** Since I didn’t know what the ingredient ‘savory’ referred to, I skipped it. After making the dish, I did online research and discovered thyme is a close cousin of this nowadays-obscure herb. Next time I’ll drop in 1 teaspoon thyme.

** The recipe called for a 2-hour baking time. That seemed way too long and after tasting the thin slices, I pulled my dish after one hour. Perfect!

This 726-page, hardback book was given to me by my sister for Christmas in 2023. Thanks again, Lyn!

I’ve posted another delicious recipe from this cookbook at this blog:

Chicken Curry with Cream

Winter is the perfect time to snuggle up to the table and dig in to Scalloped Potatoes with Cheese. Give it a try and tell me what you think!

Take care,

**

Scalloped Potatoes with Cheese (ready for the oven as pictured above)

4 large baking potatoes

¼ cup butter

½ pound grated cheddar cheese (this seemed like too much for me so I halved it)

1 cup minced onion

½ cup minced parsley (I halved this as well)

1 tablespoon salt

1 teaspoon pepper

1 teaspoon savory (I’ll use an equal amount of thyme next time– get it?)

½ teaspoon paprika

2-1/2 cups half-and-half (I used an equal amount of 1% milk which worked fine)

Wash and peel potatoes. Slice thin as a dime.

Put in ice water for a little while (I left them 10 minutes); drain. (I’m unsure the significance of this step except to maybe remove the starch. Anyone else have a better idea?)

Butter bottom and sides of 12x8x2-inch baking dish. (I used parchment paper)

Put layer of potatoes into dish; dot with butter.

Sprinkle generously with cheese, onion, parsley, salt, pepper, savory and paprika.

Repeat until you have 4 layers. (I only got 3 layers.)

Save ¼ cup cheddar cheese to sprinkle on top later.

Pour milk and cream to cover the potatoes.

Bake at 450 degrees for 10 minutes; reduce to 350 degrees.

Sprinkle on ¼ cup cheese and bake until potatoes are tender about 2 hours. (My potatoes only required one hour)

Yield: 8 servings