Wednesday, January 15, 2014

take my word for it wednesday.. my mom is a pretty darn good cook.. here are her cheesy scalloped potatoes..

 
 
 
my mom doesn't get enough credit.. she is actually a very very good cook.. at one of my bridal showers some 29 years ago, (yes i said one of my.. i had like 4) my mom was sharing a roast recipe with another party goer.. when one of my brides maids and friend since middle school says to me, but loud enough for everyone to hear, i didn't know your mom cooked.. which caused everyone to laugh.. but just because i did a lot of the cooking when i became a teen, didn't mean she stopped all together and if you think about it i had to learn it from somewhere.. so my under appreciated and under credited mother is getting a shout out today!! now while she makes some wonderful dishes, {non of which come from a crock pot},  this recipe is one of the best.. now i wish i could tell you i've loved it since i was a kid and have fond memories of eating it.. but i can't.. cause i've said it before i was a brat and wouldn't eat potatoes.. {except mashed and only on meatloaf} i didn't like baked, fries, or any thing resembling a potato.. i know i was weird!! but after jake was born we went to dinner at my parents and my mom made this dish and i loved it and then regretted all the times i refused to eat it.. {just like the time i finally tried grandmommy's famous *yes it's actually famous* chicken fried steak and the angels sang and the heavens opened and i thought to myself why for the past 30 years would i never try this?? who knows.. i am bundle of non trying food regret} but anywayyyyyyyyyyyyy.....
 
 
this recipe has cream, (i used cream because that's what i had, but my mom has used milk or 1/2 and1/2 before) cheese and potatoes.. how bad it could be .. seriously.. it's soo freaking good..  
 

my mom always did a little trick.. layer some potatoes down, sprinkle with flour, drizzle a little cream, salt, pepper then a sprinkling of cheese.. the flour, cheese and cream combine while cooking into a delightful sauce.. now you can make a roux of sorts and do it that way, but this way is so simple, so easy and pretty much same results!! 


cheesy scalloped potatoes

prep time: 15 minutes
cooking time: 60-75 minutes
servings: 6-8

ingredients:

2 lbs. potatoes, {red, yukon gold, or russet} washed and scrubbed
1 tblsp. butter
1 yellow onion, sliced
approx. 2 cups cream {or milk or half n half}
approx. 1/4 cup flour
2 cups shredded cheese {i recently made it with cheddar and colby jack.. then i made it with guyere and romano} whatever cheese floats your boat is the cheese you should use..
salt and pepper
chopped parsley or chives for garnish {optional and i opted to forget..}

directions:

pre heat oven to 350 degrees (f).. butter a large casserole dish.. using a mandolin or slicer, if you have one, slice your potatoes 1/4 inch thick.. {if you don't have one just slice them up pretty thin with a sharp knife, it's what i did for years} layer 1/3 of the potato slices in the buttered casserole dish.. sprinkle with onions, salt, pepper, cream, flour and then a 1/3 of the cheese.. repeat twice more and ending with the cheese.. cover dish with foil {secret to not have your cheese not stick, is to spray your foil with a pam before covering your dish} bake for 40 minutes.. remove the foil and bake for another 20-30 minutes.. check after 20 you want it bubbly and hot.. when done remove from oven, slice, garnish and serve immediately. i can't tell you how great this is.. i served it with ham and then with grilled tri tip.. perfect side for either dish.. you can add ham to it and make it a one dish meal..

UPDATE: my mom reminded me, which i didn't do, is she always puts a few pats of butter with each layer.. she also reminded me that the meal she made that i ate them and finally appreciated them was bbq ribs, corn, baked beans and these potatoes.. yummmmmm...


 
 enjoy and get cook'n!!

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