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Pepper’s Scalloped Potatoes

  • A shit ton of people (16 to 20)
  • PREP: 1 hour
  • TOTAL TIME: 3 hours

Mom’s taters are my all-time favorite.

I’m repurposing some recipes to make life a little easier in the kitchen these days. Whenever I need any sort of comfort, I'll ask my mom to make her Scalloped Potatoes - I don't care what has happened that day, one bite and I'm happy again. This recipe is already easy, but here are a few substitutions you can make (in case you're low on anything), so that you too can eat it for dinner, breakfast, first lunch...second lunch, whenever. A follower on Twitter actually came up with this amazing hack - she used gluten-free pancake mix instead of flour...and it worked! She also doubled up on the bacon instead of using ham. You can do that or you can also use sliced ham instead of the cubed, if that's all you’ve got! You can also try sweet potatoes for that salty sweet combo or, honestly, just halve the recipe if you don't have enough of the ingredients. I hope this helps, it’s a good one to save and reheat! Enjoy!

  • 5

    pounds russet or Idaho (in other words, not red or new) potatoes

  • 1

    medium onion, finely chopped

  • 1

    1/3 pounds ham, cut into 1/2-inch cubes

  • 8

    slices bacon (not thick-cut), cut into squares

  • ½

    cup (1 stick) unsalted butter

  • 2

    tablespoons garlic salt

  • ½

    teaspoon freshly ground black pepper

  • cups flour

  • cups whole milk

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