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This old fashioned potato side dish has been a favorite in my family for many, many years. My grandmother made it for her family and my mother made it for us. My own children also enjoyed it.
Of course like any of these dishes, each generation adds something into the mix. I strongly suspect in my grandmother's day it was just the corn, milk, potatoes, onions and seasoning.
Mom always added a bit of summer savory to the mix. I no longer do that myself, but I do like to add some cheese to the layers.
Basically it is just creamed corn, sliced potato, and sliced onion layered in a baking dish with some flour and cheese, as well as seasoning between the layers.
A bit of milk is poured over top and then the whole lot is baked in the oven until the potatoes are tender. I also like to add a layer of buttered cracker crumbs on top.
I am a person who likes a bit of crunch on things like this. You can't beat buttered cracker crumbs, although I have also been known to use bread crumbs as well when I didn't have any crackers.
I love that crunchy buttery topping and my family did as well. When this was on the menu, my children were very happy campers!
I loved it because I could make the dish as large or as small as I needed it to be, depending on how many mouths there were sitting around the table. Its very easy to amp up or amp down. A lot of these old recipes are!
WHAT YOU NEED TO MAKE CORN AND POTATO SCALLOP
Simple store cupboard ingredients. I love recipes like this. Simple ingredients put together in a most delicious way!
- potatoes
- onions
- grated cheese
- whole milk
- salt and black pepper
- creamed corn
- all purpose flour
- buttered cracker crumbs
Unlike regular scalloped potatoes, there is no need to make a cream sauce on top of the stove. This simple recipe leaves that step out.
Instead the creamed corn, milk, cheese and flour work together in this tasty dish to make a creamy sauce.
HOW TO PREPARE THE VEGETABLES FOR CORN AND POTATO SCALLOP
Generally speaking one large potato and a small onion will be all you need for every two to three people. I like to use a russet type of potato. I do peel both the potato and the onion.
Once you have your potato peeled, cut it in half lengthwise and then cut each half crosswise into thin slices, each resembling a half moon.
The onion is treated the same way. Peel, cut in half lengthwise and then cut in half crosswise into half moons.
HOW TO MAKE CORN AND POTATO SCALLOP
Once you have your vegetables all prepped it is as simple as just layering things up in your casserole dish. Its not difficult at all.
The size of the casserole dish you use will depend on how many people you are feeding and how many potatoes you are using. Today I was making a small-batch which would feed only two to three people.
I used a 2-cup (1-pint) round Pyrex casserole dish which has a lid. Butter the dish really well. (This makes clean up a lot easier.)
I start by spreading about 1/4 of the can of creamed corn in the bottom of the dish. Onto that I put a layer of potatoes. I tend to do this in concentric circles, beginning at the outer edge.
Next I add a layer of onion. I always separate the half moons of sliced onion into separate bits. I just scatter some of these over top, and then dollop on another 1/4 of the can of creamed corn.
I season with some salt and pepper and sprinkle on a bit of flour and some grated cheese. Not a lot of any one thing, but just enough so that you know it is there. If you don't want to use cheese, you can dot with butter.
The cheese/butter works with the flour and cream corn to make a sauce when it bakes. I just keep repeating the layers until everything is used up, ending with some cheese on top if I can. Over that I scatter the buttered cracker crumbs.
It works out to 4 layers of creamed corn and three of everything else, if that makes sense. Once you have everything layered in you add some milk.
How much milk you need depends on how much you have in the dish and the size of your dish. I use the tip of a knife to move things around a bit so that the milk can get right down to the bottom of the dish.
You do not want anymore than 1/3 of the casserole dish filled with milk, unless you want a mess at the end. (Milk doubles in volume when heated!) Cover tightly and bake until the potatoes are tender and everything is bubbling away.
You can remove the cover for the last five to ten minutes of baking so that the cracker crumbs get all nicely browned and crispy. That's it!
This is such a simple homey dish. It wouldn't win any beauty contests, but I can tell you it would probably come first place in a taste contest because it is extremely delicious.
I can't think of anything that wouldn't go with this. Yesterday I had it with some roast ham, but it is just as good with chicken, or pork, lamb, fish, etc. Its just plain good eating no matter what!
I really hope you will make it! I used the smaller can of cream corn yesterday. When I make it for a larger group I use a large can, maybe even more depending.
I don't personally think there is such a thing as too much cream corn, but then again, I have been known to eat it with a spoon, cold and fresh out of the tin. 😆 Yes, I am that person!
Corn and Potato Scallop
Yield: 2 - 3
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This old fashioned side dish is an old family favorite. You can multiply it very easily to serve more people if you wish. Its delicious, easy to make and goes with just about any protein you can think of!
Ingredients
- 1 large potato, peeled
- 1 small onion, peeled
- 1 can of creamed corn (you may not need it all)
- 2 TBS flour to sprinkle
- salt and black pepper
- grated cheddar cheese to sprinkle (about 4 TBS)
- a handful of buttered cracker crumbs
- milk as needed
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small (2 cup/1 pint) deep glass baking dish.
- Cut the potato in half lengthwise and then cut into thin half-moons cross-wise. Do the same with the onion.
- Place 1/4 of the creamed corn in the bottom of the casserole dish. Top with 1/4 of the potatoes and the onions. Season with salt and pepper, sprinkle with 1/2 TBS flour and 1 TBS of the cheese. Repeat 3 times until you have all layered in the dish.
- Pour the milk over top, using the tip of a knife to move things around a tiny bit in order to allow it to get down to the bottom. Do not fill more than 1/3 of the baking dish with milk. Scatter the buttered cracker crumbs on top and then cover tightly with a lid.
- Bake in the preheated oven for 45 minutes to 1 hour until the potatoes are soft and everything is bubbling. Uncover and allow to brown for about 10 minutes.
- Remove and let stand for 5 to 10 minutes before serving.
Notes:
You may want to place the casserole dish on a baking tray just in case it bubbles over in the oven. Also, I sometimes start this in the microwave to help it cook quicker. About 6 minutes on high, and then pop into the oven as above. It should be done in 35 minutes or so.
Not too long after I moved into my new place, I purchased myself an Instant Pot. This is the model I bought here. It is a multi use pressure cooker. I can even make yogurt in it if I want to.
I am ashamed to say that today is the first time I used it, inspired by my sister having used hers to make a stew yesterday. It sounded so nice, I thought I would give it a go!
.JPG "Instant Pot Beef Stew")
I picked up some stewing beef at the grocery store yesterday. I was shocked at how expensive meat it getting. I paid $7.69 for .388 kg, which is not even a pound.
Stewing beef sells for $19.82 a kilo here, which is 2 1/4 pounds. Outrageous when you think that stewing beef is not even the best quality beef around. I do not know how families can make ends meet and feed themselves these days!
.JPG "Instant Pot Beef Stew")
That is where making something like a stew can be a delicious economy. You don't need a lot of meat and by adding a lot of vegetables to it, you can stretch that meat even further!
My recipe today makes four servings out of one pound of meat, and nobody will feel shortchanged because there are loads of delicious vegetables and there is lots of tasty gravy, ready to be mopped up with bread and butter.
This is a meal made in heaven.
One thing which I did differently than the usual here, was to use a package of fresh potato gnocchi. This is the brand I used. I am a huge fan of gnocchi. Little potato pasta dumplings that you can use almost like potatoes.
I have always used them just like potatoes myself. I boil them and fry them with onions, etc. They always come out most delicious!
.JPG "Instant Pot Beef Stew")
The gnocchi add a lovely heartiness to the stew and doesn't break down like potatoes do. You add them at the very last. They only takes about 2 minutes to cook.
I really love the way they hold together in things like this.
.JPG "Instant Pot Beef Stew")
WHAT YOU NEED TO MAKE INSTANT POT BEEF STEW
Aside from the Instant Pot, very simple ordinary kitchen ingredients. It looks like a lot but most of them are seasonings/flavorings.
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
.JPG "Instant Pot Beef Stew")
I used the Knorr beef stock concentrate for this. Ordinary tomato ketchup (adds a nice tang) as does the Worcestershire sauce. Normally I would add sweet pickle juice to my stews, but lacking that, today I added balsamic vinegar with excellent results.
I used a variety of vegetables for my stew. Parsnips, carrots, onion, rutabaga and celery. The onions and celery break down quite a bit and are not really all that discernable in the end.
.JPG "Instant Pot Beef Stew")
I left my vegetables quite chunky because I didn't want them breaking down too much. Although the instant pot does cook the stew in a fraction of the time that you would normally need to cook a stew, it's still long enough to break down your vegetables.
I love soft vegetables in my stew, but not mush. So, do keep them in largish chunks.
.JPG "Instant Pot Beef Stew")
HOW TO MAKE INSTANT POT BEEF STEW
It's really easy and quite quick, once you get over your initial fear of pressure cooking. If you follow the instructions that come with your instant pot, you needn't fear!
Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
Place all of your prepped vegetables on top of the beef in the pan.
.JPG "Instant Pot Beef Stew")
Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
Set pressure valve to VENTING to quick-release pressure.
Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
.JPG "Instant Pot Beef Stew")
I was really pleased with how delicious this stew turned out and how very quickly it was ready in comparison to the traditional method.
My friend Glenna stopped by right after it was done. She has just bought herself an Instant Pot, so she was quite interested in how it went together. I gave her a bowl of it to take home with her. (She just lives across the road from me.)
I think I have found a new way to make a tasty stew! Many thanks to my sister for inspiring me!
.JPG "Instant Pot Beef Stew")
If you would rather make stew in the traditional way you might enjoy the following recipes:
BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - A down-sized version of my favorite beef stew, perfectly sized for two. It may be smaller in size but is every bit as delicious as the full-sized version!
IRISH LAMB STEW - There is nothing fabulously outrageous ingredient-wise about this stew. Simple ingredients put together in a very simple way. Stewing Lamb, potatoes, carrots, onions, celery. Thyme, stock and seasoning. A bit of oil for browning the meat.
EASY OVEN STEW - This has to be the easiest and tastiest stew around. I clipped the recipe from a newspaper many moons again and I have been using it ever since. It pretty much cooks itself. With just a bit of peeling and chopping, your work is pretty much done, and if you use frozen chopped onions and buy your meat already cubed, then it doesn't take long to throw together at all.
Yield: 4
Instant Pot Beef Stew (with Potato Gnocchi)
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
You won't believe how quickly you can make a delicious stew in an Instant Pot! This is quick easy and incredibly tasty!
Ingredients
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
Instructions
- Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
- Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
- Place all of your prepped vegetables on top of the beef in the pan.
- Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
- Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
- Set pressure valve to VENTING to quick-release pressure.
- Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
- Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
- Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
Notes
I used carrots (3 large), parsnips (3 small), 1/2 a small rutababa/swede, 1 medium onion, 2 stalks celery. Peel all of your vegetables. Cut the carrots and parsnips into thick coins. Cut the swede into 1/2 inch cubes, chop the onion. Slice the celery into 1/2 inch pieces.
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Add the vegetables and add water as needed.
Cover and cook on low for a further hour or so, or until the meat and all of the vegetables are tender. Add the potato gnocchi. Cook for several minutes until the gnocchi are tender.
Whisk together the flour and water until smooth. Whisk this into the stew, whisking constantly, until the mixture has bubbled and thickened. Cook for a few minutes to cook out any flour taste. Serve as above.
Leftovers taste even better the day after, and this freezes beautifully.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thanks so much for visiting! Do come again!
I cooked a roast at the weekend and had plenty of leftovers afterwards, which doesn't make me sad in the least. I love leftovers almost more than I love the original meals!! In my opinion, leftovers taste twice as nice! I don't understand people who throw away their leftovers. They are missing out on real treasures! Yesterday I turned some of them into a tasty Pot Pie! NOBODY complained!
I think the potato is one of my favorite vegetables. They are so versatile and go with just about everything. You can cook them in a multitude of ways and I love them all!
I actually started off today to make a version of smashed potatoes, but my potatoes fell apart. One thing life has taught me is to not cry over spilled milk and also that when you are handed lemons, make lemonade.
Never, ever throw the baby out with the bath water.
I thought to myself, broken potatoes have to be better than smashed potatoes. You have way more edges to crisp up and brown, so twice as much deliciousness!
And so I just kept going. The end result was incredibly tasty. Buttery, garlicky potatoes with a multitude of crispy edges. A- mazing!
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Crazy delicious with lots of yummy garlic flavor and perfectly seasoned. Perfect to serve with a steak or chicken, or pork or lamb. These were fabulous!.
And, they were a very simple side dish to make. I have written the quantities up to feed only two people, but you can very easily double or even triple everything to feed even more. Your family is literally going to fall in love with these delicious crispy potatoes!
Pop the top piece on top and twist. It actually shreds it more than it minces it, but what I like about it is that it is very easy to clean. No more garlic stuck in those annoying little holes.
I love it and no I have not been paid to say that! Nor did I get the gadget for free. I paid for it. Its just that when I find something I like using, I have a need to share it with you because I think you might like it too!
Now back to the potatoes.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
WHAT YOU NEED TO MAKE BROKEN POTATOES
GARLIC BUTTER & SOY SAUCE
There is really nothing out of the ordinary here. Simple ingredients put together and cooked simply with delicious results! I prefer recipes that don't use long lists of complicated ingredients.
- 4 small to medium new potatoes (mine were about 2-inches in diameter)
- 3 TBS butter
- 2 1/2 cloves of garlic peeled and minced
- 2 tsp soy sauce
- fine sea salt and freshly ground black pepper to taste
- chopped fresh parsley to sprinkle on top
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
The markets are full of lovely new potatoes at the moment. Perfect for making salads and for frying like this. My potatoes were about the size of a baby's fist. You only need four for two people.
If you are making more calculate at least two potatoes per person.
I always use sea salt these days. I love the flavor of it. Its clean and fresh. You will need some for the cooking water and some for seasoning.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Our markets are also flooded with locally grown garlic at the moment as well. If I owned my own property I would plant garlic, alas I do not and my garden is very tiny, but I do like to take advantage of the local garlic as and when I can.
I find it superior in flavor to the Chinese stuff we see most of the time. Its very easy to spot the difference between Chinese Garlic and North American grown garlic.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Just flip it over and look at the bottom of the bulb. The Chinese are required to remove and scrape away all of the root end, leaving a smooth concave hollow. This is due to import requirements.
I find the flavor of home grown garlic to be superior. I also don't really like eating food that has been bleached with chemicals.
But having said that, sometimes it can't be helped. You just have to use what's available.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
HOW TO MAKE BROKEN POTATOES
WITH GARLIC BUTTER & SOY SAUCE
I highly recommend using a cast iron skillet for these or at the very least a non-stick skillet with a nice heavy bottom!
Start by washing your potatoes really well. I use a vegetable brush for this. Even though they may look like they are clean and have been washed, wash them anyways. You would be surprised at just how dirty they still are.
Place them into a saucepan. Cover with cold water, by about an inch, and add about 1/2 tsp salt.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Place the saucepan over high heat and bring to the boil. Reduce to medium low, cover slightly, and cook for 15 minutes or so, just until the sharp tip of a knife can be easily inserted. Fork tender.
Drain well and place in a sieve placed over the hot pot so that they dry out well. A drier potato will give you a crisper finish.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Place the still warm potatoes onto a cutting board and using something flat and heavy, lightlycrush them until they are about 2/3 of their original size, allowing them to break apart.
You should have some big pieces and some small pieces, all with craggy bits.
Melt the butter over medium heat in the bottom of an 8 inch cast iron skillet until it starts to foam. Add the garlic. Cook, stirring, just until it start to brown, do not allow to burn. (Burnt garlic can taste bitter.) Add the crushed potatoes to the pan.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Cook until golden brown on the undersides. (Medium heat.) Flip over. Cook until golden brown on the other side. Don't mither them. Leave them be and let them brown without moving them overly about. That's the secret to a nice browning.
Drizzle with the soy sauce and season to taste with salt and pepper. Scatter the parsley over top and serve immediately.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
And that's all there is to it. You best prepare yourself to fall in love, because these are incredibly tasty and moreish. Even better than basic fried potatoes in my opinion.
I loved all the craggy bits and the fact that you had some larger bits and some smaller bits and I also loved the way the skins crisped up in the butter, and got all garlicky. Delicious!!
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
If, like me, the potato is your favorite vegetable you might also enjoy these recipes which are along the same line!
CRISPY FRIED POTATOES - Peeled and chunked potatoes are parboiled in some salted water and then fried to golden brown in a pan with some olive oil, garlic and sage. Scrumptious.
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, with onions and peppers, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them.
BOMBAY POTATOES - An East Indian version of fried potatoes. Deliciously spiced. The perfect side dish for a curry night!
Broken Potatoes with Garlic Butter and Soy Sauce
Yield: 2
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This small batch recipe can easily be multiplied to serve more. Delicious garlicky, buttery potatoes, with lots of crispy edges and bits.
Ingredients
- 4 small to medium new potatoes (mine were about 2-inches in diameter)
- 3 TBS butter
- 2 1/2 cloves of garlic peeled and minced
- 2 tsp soy sauce
- fine sea salt and freshly ground black pepper to taste
- chopped fresh parsley to sprinkle on top
Instructions
- Wash your potatoes well and place into a saucepan. Cover with cold water and add about 1/2 tsp salt.
- Place over high heat and bring to the boil. Reduce to medium low, cover and cook for 15 minutes or so or until the sharp tip of a knife can be easily inserted. Fork tender.
- Drain well and place in a sieve placed over the hot pot so that they dry out well.
- Place them on a cutting board and using something flat and heavy, crush them to about 2/3 of their original size, allowing them to break apart. You should have some big pieces and some small pieces, all with craggy bits.
- Melt the butter over medium heat in the bottom of an 8 inch cast iron skillet until it starts to foam. Add the garlic.
- Cook, stirring, just until it start to brown, do not allow to burn. Add the crushed potatoes to the pan.
- Cook until golden brown on the undersides. (Medium heat.) Flip over. Cook until golden brown on the other side.
- Drizzle with the soy sauce and season to taste with salt and pepper. Scatter the parsley over top and serve immediately.
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