Tex's Mam's Scalloped Potatoes 🐷🍲
Tex's Mam's Scalloped Potatoes 🐷🍲

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, tex's mam's scalloped potatoes 🐷🍲. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Tex's Mam's Scalloped Potatoes 🐷🍲 is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Tex's Mam's Scalloped Potatoes 🐷🍲 is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook tex's mam's scalloped potatoes 🐷🍲 using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tex's Mam's Scalloped Potatoes 🐷🍲:
  1. Take 4 large potatoes (Maris Piper or King Edwards), peeled
  2. Take 1 1/2 large onions
  3. Make ready 6-9 rashers smoked streaky bacon, or 3-6 of smoked back bacon
  4. Get As needed hot water to cover
  5. Get 2 beef OXO stock cubes
  6. Prepare to taste plenty of Worcestershire sauce
  7. Get 3 tbsp oil
  8. Prepare to taste sea salt and freshly ground black pepper
Instructions to make Tex's Mam's Scalloped Potatoes 🐷🍲:
  1. 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.
  2. Take a stock pot and brown one side of the bacon in the oil. When you turn to brown the other side, add the onion and cook until softened
  3. 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
  4. 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
  5. Simmer the potatoes, bacon and onions for about 25-30 minutes, uncovered
  6. Check the taste and consistency of the potatoes and adjust if necessary, by cooking longer, or adding additional water. Stir well
  7. 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
  8. 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.
  9. When ready to serve, season with salt and pepper. Reheat on the hob or in the microwave
  10. Serve with pickled red cabbage, pickled beetroot, and crusty bread

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