I bought this southern cookbook from 1950 thanks to Laurie Colwin’s recommendation in her book Home Cooking: A Writer in the Kitchen. Putting it altogether took only 5 minutes and then it went straight to the oven–very simple! I used a Yukon gold potato and yellow onion. I baked it in a Le Creuset baking dish. I preheated the oven to 425ºF and baked it for 30 minutes. I then lowered the temperature to 400ºF and baked the dish for another 15 minutes. I also added rosemary leaves sprinkled on top when I lowered the oven temp.

Prior to baking ©EverydayCookingAdventures 2013

I liked that this dish used milk and not cream although it never absorbed all the milk (as opposed to baking with cream) and therefore I had to use a large slotted spoon to dish it up. The potatoes and onions came out softened but with a nice crispy browned top. We both enjoyed it and I would definitely make it again. I served it with chicken Marsala and steamed carrots. Here’s my scalloped potatoes and onions: #juniorleagueofcharleston #southern

Out of the oven ©EverydayCookingAdventures 2013

Scalloped Irish Potatoes and Onions