Steps to Make Perfect Tex's Mam's Scalloped Potatoes 🐷🍲

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tex's mam's scalloped potatoes 🐷🍲. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Tex's Mam's Scalloped Potatoes 🐷🍲 is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Tex's Mam's Scalloped Potatoes 🐷🍲 is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Tex's Mam's Scalloped Potatoes 🐷🍲:

1. Prepare 4 large potatoes (Maris Piper or King Edwards), peeled
2. Prepare 1 1/2 large onions
3. Take 6-9 rashers smoked streaky bacon, or 3-6 of smoked back bacon
4. Prepare As needed hot water to cover
5. Take 2 beef OXO stock cubes
6. Get to taste plenty of Worcestershire sauce
7. Get 3 tbsp oil
8. Make ready 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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