Gramma Henderson's Fish Scallop

Fish every Friday makes menu planning easy. We are fortunate in our area to be able to purchase fish from a gentleman who arrives at our door during some months of the year. During the warmer months, fish sellers are at the farmer's market in Liverpool. This old recipe for Potato & Fish Scallop is from a scrap of paper in the handwriting of my late paternal grandmother, Eliza (Day) Henderson (1870-1946). It is as simple as can be. She didn't specify amounts of ingredients so I'll give you the recipe with the approximate amounts that I used today in the one pictured above. But, don't hesitate to be flexible, adding fewer potatoes or more fish. I added a garnish of chopped green onion. Sometimes, for a bit of green on such dishes, I use some garlic chives which grow in my little garden in the summer and fall. Last year, as days grew colder and before the ground froze, I dug some up and put them in a plant pot to continue growing in the winter on the kitchen window sill.
Serve with a couple of other vegetables such as peas and carrots, as shown in the photo.

Potato & Fish Scallop
Potatoes, pared, sliced (about 4 cups)
Fish (1 pound haddock sliced crosswise into thin strips)
Bacon (2 strips, cut into 1-inch pieces)
Bread crumbs (about 1 cup soft)
Milk (about 2 cups fresh or reconstituted powdered skim)

Salt

Pepper

Method: In a buttered 2 or 2 1/2-quart casserole dish, arrange a layer of potato (about 1/3 of the potato); sprinkle with salt and pepper. Arrange a layer of fish (about half the fish). Repeat the potato and fish layers then add a layer of the remaining potatoes. Sprinkle with bread crumbs. Arrange bacon pieces over the surface. Add enough milk to just cover the potato.

Bake in preheated 375 degree Fahrenheit oven about one hour or until potatoes are tender when pierced with a fork.

Makes: 4 to 6 servings