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Old 10-16-2005, 08:30 PM   #1
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ISO: Scalloped potatoes w/evaporated milk?

Hi all,

I'm looking for a scalloped potato recipe that uses evaporated milk instead or cream. I almost always have a tin or two or evaporated milk but don't always have cream on hand. Has anyone made them this way? (Many warm thanks in advance )

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Old 10-17-2005, 08:36 AM   #2
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I haven't tasted evaporated milk for a long time, IC-Ad. But, I seem to recall it had quite a distinctive 'sweet' flavour to it. But maybe using shallots or onions with the potatoes might minimise the sweetness?
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Old 10-17-2005, 09:45 AM   #3
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I haven't tried this recipe but it sounds good to me.

http://www.adpi.org/recipes_scalloppot.asp
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Old 10-17-2005, 12:03 PM   #4
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I use cream of mushroom soup in my scalloped potatoes, and they are awfully good. I find the taste of evaporated milk in them a little "funky".

Here's how I do it:
Scrub and slice your potato of choice, peeled or not.
Put one layer in sprayed casserole.
Sprinkle chopped onions, salt & pepper on top. Spoon several dollaps of cream of mushroom soup (I use low-fat) on top. Repeat layers. Cover and cook in oven at 350, or microwave until potatoes are tender. Top with your favorite cheese, and put back in oven till cheese is melted and bubbling.
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Old 10-17-2005, 07:00 PM   #5
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Quote:
Originally Posted by Constance
I use cream of mushroom soup in my scalloped potatoes, and they are awfully good. I find the taste of evaporated milk in them a little "funky".

Here's how I do it:
Scrub and slice your potato of choice, peeled or not.
Put one layer in sprayed casserole.
Sprinkle chopped onions, salt & pepper on top. Spoon several dollaps of cream of mushroom soup (I use low-fat) on top. Repeat layers. Cover and cook in oven at 350, or microwave until potatoes are tender. Top with your favorite cheese, and put back in oven till cheese is melted and bubbling.
Yummy Constance, this sounds a lot like my mom's TNT which uses mushroom soup and Italian salad dressing, I had sort of forgotten about that option until your recipe reminded me - thanks!

I agree amber, this link looks great to me too! Thanks it's just the ticket!

Quote:
I haven't tasted evaporated milk for a long time, IC-Ad. But, I seem to recall it had quite a distinctive 'sweet' flavour to it. But maybe using shallots or onions with the potatoes might minimise the sweetness?
I don't (personally) find it sweet, I wouldn't jump to eat evaporated milk out of the tin as is - I like it's versility, but it's "raw" flavour isn't my fav. I've have used it in pasta sauces (DH likes one with corn and tuna), and baking ....Mind you condensed milk would be sweet! (The easiest way to instant caramel sauce!) In that case I would totally take your suggestions Ishbel and try to cut the sweetness with a lot of strong, savoury flavours!

Thank-you everyone! Great hints and ideas
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Old 10-18-2005, 07:23 AM   #6
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I have a low tolerance for 'sweet' tasting things, and I find evaporated milk has that sweet edge to it. Mind you, I haven't tasted it since I was a kid, when it was used by a couple of ancient aunts as a faux cream on tinned pears or tinned peaches!

I do use condensed milk occasionally when making the Scottish version of fudge (tablet) - but never eat the results, not even the crumbs when I've finished cutting it into manageable squares.
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Old 10-18-2005, 09:56 AM   #7
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I use the mushroom soup also mixed with shredded cheese and onions and sometimes I put in chopped green peppers.If I make this around the holidays, (Christmas, New Years) I use red and green peppers.Goes good with the added chopped ham.
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Old 10-19-2005, 09:15 AM   #8
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Quote:
Originally Posted by Ishbel
I have a low tolerance for 'sweet' tasting things, and I find evaporated milk has that sweet edge to it. Mind you, I haven't tasted it since I was a kid, when it was used by a couple of ancient aunts as a faux cream on tinned pears or tinned peaches!

I do use condensed milk occasionally when making the Scottish version of fudge (tablet) - but never eat the results, not even the crumbs when I've finished cutting it into manageable squares.
Hi Ishbel, you've got me curious now, how is tablet different from "classic" fudge?
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Old 10-19-2005, 09:28 AM   #9
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It's 'grain-ier' and all afficionados swear it is MUCH BETTER than English fudge!
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Old 10-19-2005, 09:38 AM   #10
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I don't remember my mom ever using evaporated milk when I was growing up. She always used whole milk or cream in whatever needed it. But after I got married, we were at the inlaws and my mil brought out evaporated milk to pour over cereal. I took one bite and choked. Fudge is about the only thing I can use it for. I love condensed milk in lots of things, even my flan.
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