Scalloped Potatoes and Knives

So I was making scalloped potatoes and using my son’s knives. Can you guess what happened next? Yes. You are right. I cut the finger. Really cut it.  And I am quite the bleeder so I had to call in a Troop.  Who was kind enough to be my hands.  And I talked this very young fellow through making Mama’s Scalloped Potatoes.

As he was dealing with the garlic, I reached for the mandolin to cut the potatoes, I have never used a mandolin before. Surely I could do this one-handed. Wow, what a gadget! They are so sharp and make short work of the potatoes AND another finger on the other hand. Next time I am going to bring my own knives. By now I  had both hands bandaged and needed more help.

Ava was paying close attention.  I am not sure she would have been that useful. Third Son came home and helped the Troop. 

We  rested the sliced potatoes in salty water with the whole garlic cloves and a few twigs of rosemary. 

To assemble  the scalloped potatoes. Grease your dish, and wipe with a sliced piece of garlic.  Layer thinly sliced potato, onion and cheese and pepper ending with potato and cheese.  Half fill the dish with cream. 

Cook in a moderate oven for about two hours, slowly, until tender and tasty.

Ava wants a taste.

We had the Scalloped Potatoes  with grilled lamb chops that had been lightly sprinkled with sea salt. Bowls of Mama Coleslaw.  Now, my darlings, I am talking with limited fingers! Taking off the tips of your fingers is not a comfortable style.  Ow.  So I write again tomorrow.

c

99 Comments on “Scalloped Potatoes and Knives

  1. I love your audience! Sorry you are hurting. I call this dish (identical) Farmhouse Potatoes. A great favourite with my family.

  2. Oh no C, sorry to hear that you have gone and hurt both your hands – NO fun!
    Your scalloped spuds look fabulous – love the idea of adding a sprig of rosemary.
    🙂 Mandy

  3. Ouch! Double ouch! Years ago, while I was putting final touches on a meal I was preparing to serve, a friend asked, “Cuts or burns?” He said that all cooks either cut themselves or burn themselves. You, my Dear, are a cutter and there’s no use trying to deny it with bandages on both hands. I am a burner and after my guests have left my home, I can recall each dish that was served by the burn on my hand(s). Your potatoes, by the way, look incredible!

    • Yep, I´m a burner too, although I have had a few spectacular cuts when using other people´s knives like C. I´m left handed, so using my own knives is a big deal! Celia – the poattoes look amazing and hurrah for the Troop!

      • I was lucky to have a back-up and Last time i visited I did bring my own knives, Tanya! Just forgot this time i guess!.. c

    • I AM a cutter, John , that is so funny. I never thought about it, but I seldom burn myself. And you Do. Well we would be quite the pair in a kitchen wouldn’t we! c

  4. Oh my dearest Cecilia, you cut your fingers… be careful for next time… Ava is amazing, how looking at you, as if going to talk to you…. This potato dish seems so beautiful, I can imagine how delicious… But of course you cook it… 🙂 Thank you dear Cecilia, Blessing and Happiness for you all there, and beware of the knives! with my love, nia

  5. As Marco Pierre White would say to injured sous chefs and the like ” God wouldn’t have given you fingers if he didn’t mean them to be cut” – my hands are endlessly healing from the last cut or burn. That’s meant to be sympathetic – not great,eh?

  6. I sure hope Ava got a taste of those potatoes after looking so cute and patiently watching!! You can tell by your sunny pics you are not in Kansas Dorothy!!

  7. That will teach you to play with your son’s toys…sorry about the finger, really.

    Potatoes are the best.I can imagine my life without pretty much anything, but potatoes.

  8. Oh, ouch! We have a mandolin slicer, which is responsible for one of the scars on my left hand. And a lovely weighted Henkels chopping knife, which is responsible for two of the scars on my right hand. Sigh. Good news about the kitchen troop, and your scalloped potatoes look beyond delicious. You’ve inspired me to approach the mandolin again. Slowly. With palm extended… Thanks, C!

    • I loved that thing initially! And am very wary of it now. The Troop at 10 years old proceeded to show me how to do it safely!.. c

  9. I hope that you are able to use both hands again soon. I imagine it’s difficult to type and cook when you cannot use all of your fingers. The think I most love about potatoes is that they are so versatile; there are so many ways of cooking them. Your dish of creamy potatoes looks yummmy.

  10. HEAVENS! I was afraid of what that title implied, and sure enough . . . . Sounds like you managed the sort of self-destruction that would, unfortunately, surpass the reconstructive powers of my little superglue cure. Quick healing, my dearest!

    Obviously your slasher movie reenactment did not in any way impede your powers as chef de cuisine, however. The potatoes are as beautiful as any I’ve seen, and I *do* know my scalloped spuds!

    Please, next time just remember to keep the sharp implements’ influence away from fingers and ‘sticking’ closer to the food! Healing hugs to you. 🙂

    • Superglue!? And you are right I sheered the tips off .. very silly, and I always do it when i am using borrowed sharp implements!

      • Yes, I have a beautifully smooth and dainty 1″ scar on my left index where I dissected the fingertip lengthwise (fortunately with a very sharp and new blade) and reattached the flap with superglue. I actually learned the trick from real medical people–had heard that surgeons use superglue in certain applications where stitches would be inappropriate or impossible.

        So I cleaned the wound, kept it under pressure until it stanched the bleeding and started to stick together a little, and glued the seam shut. Had to reapply only a few times over the next week or so as long as I kept from knocking the finger against stuff (I never notice how much I do that until it’s got an Owie! Finally had to put a dime-store splint on it for a couple of days). Anyway, worked like a charm. All of this, of course, only after I had had a good lie-down on the floor, gripping my finger and gritting my teeth, because I am after all the most wussy of all weenies. Still, it beats having to go to (and pay for) the emergency room.

  11. Didn’t that mandolin have the finger guard? How are you going to take more pictures if you are busy injuring yourself? Great taters there and the doggie has something on her mind.

    • Thought you might like the dog!! and Mack is the same he likes BIG sharp knives. I like them to be sharp but heavy. c

  12. Sorry about your fingers! I did a similar thing to my finger and finger nail with a mandoline once. Really handy, but dangerous.

    The potatoes look very tasty!

    • So I am not a nut. I was sure I was being a bit obsessive carrying about my knives. But they don’t like them in checked in luggage! c

  13. Celi, those potatoes should be illegal. Because I am on the Geni diet, much like the Celi diet and Scalloped potatoes are to be no where in the vicinity or I won’t be responsible for anything I do or anything I eat. These look to.die.for. Seriously.

  14. I was with my mom last Sunday and she made Scalloped Potatoes.. and I absolutely loved them. Yours look equally delicious.. I just bet you enjoyed these

  15. Mandolins can be vicious things! Your dog is so adorable in those photos.

  16. YU-UM potato Dauphinoise. Drooling as I type.
    Oh, and OUCH! I know what you mean about other peoples knives, they do say that a blunt knife is more dangerous than a sharp one. Mind you I’ve managed a few sliced fingers over the years, and it’s usually my own fault for being distracted 🙂

  17. Two more things:
    1: Horribly lazy person’s scalloped spuds: leftover french fries from the steakhouse nearby that hand-cuts real russets and fries them in their house-butchered-beef fat; throw ’em in a pan with cream and shredded cheese and butter, salt and pepper, and pray you don’t die before the last forkful because they’re a darn tasty cheat. I mean treat. I mean both.
    2: If you really cut off your fingerprint, now’s the time to consider taking up that life as a criminal mastermind that you’ve been thinking about for so long, Celi . . . . 😉

  18. Mandolines terrify me, the woman who spent 20 years cutting meat and fish for a living. Not the using-it part; no problems there – the taking-it-apart-and-cleaning-it! Unless it’s a big company-sized dish, I’ll use a knife…
    Love your scalloped taters – almost too pretty to eat…
    And Lovely Ava needs a bite!

    • I am with you honey I have placed the offending gadget firmly back in the cupboard and will not be acquiring one for myself.. c

  19. Oh, no, this is no way to have a holiday. Enough with the finger cutting! Your potatoes look scrumptious in spite of all the mishaps. Have a safe and careful rest of your visit, won’t you?

  20. Reminds me of my senior year in high school. Making an Italian dinner for our church youth group. I was grating the cheese on a hand grater. First time using one I think. Yep you probably guessed it. I kept slicing my finger nails and then my fingers on it. I just kept on going, joking about a little blood in the salad.
    I guess I had some plumber in me already then and didn’t know it yet!

  21. cute pooch 🙂 Sorry about your knife experience! Maybe they just need to be sharpened? I love my mandolin but I don’t use it often enough 🙂

  22. I’m so sorry about your accidents and losing a bit of finger but one thing is for sure…you haven’t lost your sense of humor. And to top it off you made a beautiful dish and took photos. An amazing woman for sure.

  23. Your scalloped potatoes made on your mandolin look so tasty & apart! Well flavoured too!
    I am sorry for your hands! Your son made this fab dish! 😉

    Excellent pics too!

  24. Finely sliced potatoes & fingers – oh dear! I’ve not made this potato bake version, mine is a little simpler – I must try yours 🙂

    Ava is just stunning!!!

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