My father was a GI in the Pacific, so I grew up with Spam. We’d have it fried with eggs for breakfast, slathered with mayo on Wonder bread for lunch, and with potatoes for dinner.
The bone of contention with scalloped potatoes is whether to add cheese or not. Purists (I’m one) opt for a rich white sauce over thinly sliced potatoes (I like to use reds) baked in medium heat until potatoes are tender.
