Suppertime leftovers - Smoked Pork Scalloped Potatoes. Layered melodies.

Here is a step by step guide to smoked pork-hock and caramelized onion scalloped potatoes. This recipe co-exists with earthy yet simple tunes which have straightforward melodies layered atop one another in a very scrumptious arrangement giving way to big filling sounds. Layerz. 20160114_200950






the main prize!

4 potatoes, washed and sliced thinly

2 onions, sliced thinly

2 cloves of garlic, minced

2 cups of milk

2 tbsp flour

2 cups of grated cheese (I used mozza)

1 Pork Hock, meat removed from bone and cute up in little bits


Easiest way:

  • Pre-heat oven to 375
  • Thinly slice your potatoes
  • Thinly slice your onions into little rounds
  • Trim prok hock fat
  • Fry your onions in the chunks of pork hock fat over medium-low heat. salt and pepper
  • While onions are frying, grate your cheese
  • Also, chop up your pork hock meat
  • In a bowl, stir together milk and flour and salt and pepper
  • Oil a casserole dish or cake pan or whatever you got
  • Make a layer of potatoes, put a few onions on top, put a hand ful of cheese, and pour a little flour milk on top. Add a chunk of butter.
  • Repeat until nearing the top of your dish
  • Add your prok hock bits
  • Sprinkle liberally with the rest of your cheese
  • Bake covered for about 45 minutes, remove the lid and bake for another 15.
  • If the top is not browning up, broil on low for a little bit
  • EAT!

Listen to a layered playlist featuring Nova Scotia's Nap Eyes, Prince George's Britt AM, and Germany's Lali Puna.