Happy Easter! I hope you had a wonderful day. From a Catholic family, today is a pretty big deal. The end of a 50 day long journey from Fat Tuesday and Ash Wednesday, to Holy Thursday, Good Friday and today. I always feel so humbled and grateful for the sacrifices made so long ago for people who weren’t even born yet. It’s a very emotional holiday. But even if you’re not terribly religious, chances are, you had some sort of get together today, and it probably involved food of varying types and quantities. I actually toned it down this year and went for a more minimalist approach. I bought an amazing ham from HoneyBaked Ham. Of course there were deviled eggs. And I found some gorgeous asparagus to go with it, that I simply steamed and put some butter on after cooking (it’s delish that way, just clean and simple). The final dish, my piece de resistance, was my first attempt at scalloped potatoes. I have to admit, I was a bit nervous, putting a new dish on the table for Easter not having prepared it before. And yes, I did throw out my disclaimer “It’s a new recipe, if it sucks it’s not my fault.”
I have to apologize. I’ve been such a slacker lately with the pictures. Today, it quite literally was gone before I could even think of grabbing my camera! Well, that and the splatters on the top of the pan were pretty brown and yucky looking. Not exactly what I want to share. So here’s what I did. It was very simple and basic, but you could taste the cheese and the potatoes, comfort food supreme.
Cheesiest Scalloped Potatoes
5 lg russet potatoes, peeled & sliced thinly
4-1/2 tbsp. butter
4-1/2 tbsp. flour
3 C 2% milk
1/2 tsp salt
12oz shredded sharp cheddar cheese
salt & pepper to taste
1. Preheat oven to 400F. Spray 2-1/2 to 3QT casserole dish with cooking spray, be sure to spray up the sides as well as the bottom. Layer half the potatoes in the bottom of the casserole. Sprinkle a handful of the shredded cheese over the potatoes.
2. In a medium sauce pan, melt the butter. Add in salt & flour. Stir with a whisk and let cook for one minute. Pour in milk and continue stirring, until sauce begins to thicken.
3. Add in remaining cheese and stir until completely melted. Pour half over bottom layer of potatoes in casserole dish. Layer remaining potatoes on top, pour the rest of the cheese sauce over the potatoes.
4. Cover and bake for 1-1/2 hrs.
This recipe makes a very cheesey batch of potatoes that will amaze and astound your friends and family. The dish I made this in was quite literally scraped clean before it even hit the sink!
Oh, in case you couldn’t tell, this is a very unhealthy, high fat, high calorie dish. It’s oh so good, but just don’t eat it thinking you’re doing something healthy!