Hi friends.
Thanks so much for your sweet comments and love this week for my fair city. In light of all that heartache in the news and my kiddos on school vacation, I haven’t had it in me to blog about my normal frivolity and fluff, but I’ll tell you:
that frivolity and fluff is what keeps me sane amidst the challenges of life – not just the marathon bombings but the hard times that ebb and flow into all of our lives..
I so love talking about the most important place on earth,
HOME,
with all of you. THANK YOU for shining your light over here and making this blog a cheerful and lighthearted place to be!
So – I could use some comfort food – how about you???
How about something cheesy and carb-y and delicious like this?
Have you ever made scalloped potatoes? They are easy if you have a food processor or mandoline to slice your spuds. The trick to this recipe is to slice the potatoes very thinly and uniformly so they cook evenly.
I usually peel the potatoes first, but kept them on this last round (just gave them a good scrubbing) and they were delicious. I’ll definitely be skipping the peeling step going forward!
If you don’t have a food processor, a mandoline works perfectly too.
Serves 6
Ingredients:
6 cups (about 6-8 medium) thinly sliced potatoes (peeled or unpeeled)
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk (I use 1%)
1 8 oz. package shredded cheddar cheese (cheddar-jack works great too)
2 tablespoons chopped onion
Directions:
*Preheat oven to 350.
*Melt butter in medium saucepan over medium heat. Blend in flour, salt, mustard and pepper.
*Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 cups cheese and onion; stir until cheese is melted.
*In a 9×13″ pan, layer potatoes and cheese sauce.
*Bake 1 hour, 15 minutes or until potatoes are fork-tender.
*Top with remaining 1/2 cup cheese; continue baking 5 minutes until cheese is melted.
This is what happens in my house when I set the potatoes on the dinner table and run for my camera, yelling “don’t touch the potatoes!!!” Vultures. {{To which my family replies: crazy blogger.}}
See those crusty cheesy sides of the pan??? That’s the best part. Yuuuum.
I am a big fan of low fat milk for this recipe, but I don’t love low fat cheese. I find it doesn’t melt as well as the full fat. You can cut down on the amount of cheese to make this dish a bit healthier, or you can just go full-on cheese and have a smaller serving. OR like me you can use the full amount of cheese and eat a huge portion for dinner, and for breakfast the next day. : )
Scalloped potatoes freeze well after they’ve been cooked, so they are great as part of a make-ahead meal or a holiday dish.
Best Sunday night meal ever!
Happy eating, and I hope you have an absolutely WONDERFUL, FUNNY, JOY-FILLED day (or even moment in this day) ahead!!!
xox
pam {simple details} says
DIVINE! And that is why I exercise, I'll forever be a carb loving girl, who could resist this?!! I absolutely have them for breakfast the next morning, kindred spirit! 🙂
Jennifer @ Dimples and Tangles says
I'm embarassed to say the scalloped potatoes I usually make say Betty Crocker on the box, but I LOVE the homemade ones! I'm definitely trying your recipe, they look scrumptious!
Dana Frieling says
I haven't had those/thought about them since I was little. Used to love 'em when my mom made them. Thanks for the memory!
Val says
I'm instantly a fan of these potatoes…A must make for Sunday dinner. YUM
NanaDiana says
I will try this recipe, Lisa. I am always trying different scalloped potato recipes and I never peel mine anymore. These look delicious- xo Diana
Lisa @ Texas Decor says
I love the idea of using cheddar jack cheese in this recipe! I usually make these from the box, but you're inspiring me to make the homemade version. It certainly looks tasty!