{"id":1053,"date":"2026-01-26T23:31:36","date_gmt":"2026-01-26T23:31:36","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1053"},"modified":"2026-01-26T23:31:36","modified_gmt":"2026-01-26T23:31:36","slug":"old-fashioned-fried-spam-scalloped-potatoes","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1053","title":{"rendered":"Old-Fashioned Fried Spam & Scalloped Potatoes"},"content":{"rendered":"

 <\/p>\n

Old-Fashioned Fried Spam & Scalloped Potatoes<\/h1>\n

 <\/p>\n

A Retro Comfort Food Classic<\/strong><\/p>\n

\u00a0Introduction<\/h2>\n

Old-Fashioned Fried Spam & Scalloped Potatoes is a nostalgic, hearty dish that takes you straight back to simple home cooking. Popular in mid-century American kitchens, this budget-friendly meal combines crispy, salty fried Spam with tender layers of potatoes baked in a rich, creamy sauce. It\u2019s filling, comforting, and surprisingly delicious\u2014proof that classic pantry staples can create unforgettable comfort food.<\/p>\n

\u00a0Ingredients<\/h2>\n

\u00a0Fried Spam:<\/h3>\n
    \n
  • 1 can Spam, sliced into \u00bc-inch pieces<\/li>\n
  • 1 tablespoon vegetable oil or butter<\/li>\n<\/ul>\n

    \u00a0Scalloped Potatoes:<\/h3>\n
      \n
    • 2\u00bd pounds potatoes (Russet or Yukon Gold), thinly sliced<\/li>\n
    • 3 tablespoons butter<\/li>\n
    • 3 tablespoons all-purpose flour<\/li>\n
    • 2 cups milk (whole milk preferred)<\/li>\n
    • \u00bd teaspoon salt<\/li>\n
    • \u00bc teaspoon black pepper<\/li>\n<\/ul>\n

      \u00a0Optional Add-Ins:<\/h3>\n
        \n
      • 1 small onion, thinly sliced<\/li>\n
      • \u00bd cup shredded cheddar cheese<\/li>\n
      • A pinch of paprika<\/li>\n<\/ul>\n

        \u00a0Step-by-Step Instructions<\/h2>\n

        1 Prepare the Potatoes<\/h3>\n
          \n
        • Preheat oven to 375\u00b0F (190\u00b0C)<\/strong>.<\/li>\n
        • Peel and thinly slice the potatoes (about \u215b-inch thick).<\/li>\n
        • If needed, place slices in cold water to prevent browning, then drain and pat dry.<\/li>\n<\/ul>\n

          2 Make the Cream Sauce<\/h3>\n
            \n
          • In a saucepan over medium heat, melt butter.<\/li>\n
          • Stir in flour and cook for 1\u20132 minutes<\/strong> to remove raw flour taste.<\/li>\n
          • Gradually whisk in milk until smooth.<\/li>\n
          • Season with salt and black pepper.<\/li>\n
          • Cook until slightly thickened, then remove from heat.<\/li>\n<\/ul>\n

            \u00a0Assemble the Scalloped Potatoes<\/h3>\n
              \n
            • Grease a baking dish.<\/li>\n
            • Layer half the potatoes evenly in the dish.<\/li>\n
            • Add sliced onions if using.<\/li>\n
            • Pour half the cream sauce over the potatoes.<\/li>\n
            • Repeat with remaining potatoes and sauce.<\/li>\n
            • Sprinkle with cheese if desired.<\/li>\n<\/ul>\n

              4 Bake<\/h3>\n
                \n
              • Cover with foil and bake for 45 minutes<\/strong>.<\/li>\n
              • Remove foil and bake an additional 15\u201320 minutes<\/strong>, until potatoes are tender and golden on top.<\/li>\n<\/ul>\n

                5 Fry the Spam<\/h3>\n
                  \n
                • Heat oil or butter in a skillet over medium heat.<\/li>\n
                • Add Spam slices and fry 2\u20133 minutes per side<\/strong> until crispy and browned.<\/li>\n
                • Remove and drain briefly on paper towels.<\/li>\n<\/ul>\n

                  6 Serve<\/h3>\n
                    \n
                  • Plate generous portions of scalloped potatoes.<\/li>\n
                  • Top or serve alongside crispy fried Spam.<\/li>\n
                  • Sprinkle with paprika or fresh herbs if desired.<\/li>\n<\/ul>\n

                    \u00a0Why This Dish Works<\/h2>\n
                      \n
                    • The saltiness of Spam<\/strong> balances the creamy potatoes<\/li>\n
                    • Crispy texture contrasts beautifully with soft layers<\/li>\n
                    • Simple ingredients = big comfort food flavor<\/li>\n<\/ul>\n

                      \u00a0Variations<\/h2>\n
                        \n
                      • Cheesy Version<\/strong>: Add Swiss or cheddar between layers<\/li>\n
                      • Veggie Boost<\/strong>: Add peas or green beans on the side<\/li>\n
                      • Extra Crispy<\/strong>: Broil potatoes for 2\u20133 minutes at the end<\/li>\n<\/ul>\n

                        \u00a0Serving Suggestions<\/h2>\n

                        Pair this classic dish with:<\/p>\n

                          \n
                        • Steamed green beans<\/li>\n
                        • Buttered corn<\/li>\n
                        • Pickles or coleslaw<\/li>\n
                        • Fresh biscuits or dinner rolls<\/li>\n<\/ul>\n

                          \u00a0Storage & Reheating<\/h2>\n
                            \n
                          • Refrigerate leftovers in an airtight container for up to 3 days<\/strong>.<\/li>\n
                          • Reheat in the oven at 350\u00b0F (175\u00b0C)<\/strong> for best texture.<\/li>\n<\/ul>\n

                            \u00a0Final Thoughts<\/h2>\n

                            Old-Fashioned Fried Spam & Scalloped Potatoes may sound old-school, but one bite proves why it stood the test of time. Crispy, creamy, salty, and satisfying\u2014it\u2019s the definition of comfort food nostalgia.<\/p>\n","protected":false},"excerpt":{"rendered":"

                              Old-Fashioned Fried Spam & Scalloped Potatoes   A Retro Comfort Food Classic \u00a0Introduction Old-Fashioned Fried Spam & Scalloped Potatoes…<\/p>\n","protected":false},"author":1,"featured_media":1054,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1053"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1053\/revisions"}],"predecessor-version":[{"id":1055,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1053\/revisions\/1055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1054"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}