![]() ![]() When you're ready to eat it, pull it out of the fridge and pop that bad boy straight in the oven to bake at 350☏ for 30-45 minutes or until heated through. When it's had time to cool off after coming out of the oven, cover with foil and stick it in the fridge for up to 3 days. Whisk in flour and cook 1-2 minutes, until raw flour smell is gone. You can even make this scalloped potatoes recipe ahead of time! Prepare and bake as the recipe below states. Thank you, shelf cooking! Mixed cheese, mozzarella, and parmesan are all delicious as well. The recipe calls for cheddar cheese, but you can make this with pretty much any type of cheese! No need to run to the store if you have some other cheese in your fridge. And if you run out of milk, no worries! Just substitute with half and half or heavy whipping cream to reach the amount that you need. ![]() STEP 4: Spoon a bit of cheese sauce over the bottom of the greased baking dish. STEP 3: Stir until the cheese has fully melted into the sauce. Stir in the sour cream, 1/2 cup colby jack, 1/2 cup cheddar, salt and pepper. Layer one third of the potatoes, onions and parsley in the bottom. Keep an eye on the sauce as heavy cream can easily bubble over. This will keep it from separating when it's in the oven. Lightly butter or spray a 2-quart casserole dish. When you're making the cheese sauce, make sure that you don't allow the milk to boil! Remove it from the heat when it's just starting to simmer. It’s warm and comforting, full of flavor and easy to make.The key to making this delicious recipe is in slicing the potatoes as thinly as possible! They'll cook quicker and you won't get a big ‘ole chunk of plain potato when you're eating it. I think of that little Easter dinner and our tiny shared table every time I make these, and my mom, who taught me that the way to a man’s heart most definitely involves cheese!įor a super cozy weeknight side dish or as an essential addition to your Thanksgiving spread, you’ll love this cheesy scalloped potato gratin recipe. I rolled up my sleeves, got slicing, and showed that man what he was missing!įortunately, it was without knife injury or burning down his 1-bedroom that I accomplished my first scalloped potato side dish, and they were incredible. But the cheesy, creamy, melt-in-your-mouth scalloped potatoes? That is one thing I learned how to do from my home-cookin’ mama, and I learned how to do them well. I was still learning, so our glazed ham, creamed spinach and a little sweet potato pie for two were all pre-made. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. I remember lugging big, heavy handfuls of groceries into his apartment to make our own cozy Easter feast one April. Generously brush six 6-to-8-ounce ramekins with butter. It still took the man 5 years! (And well worth the wait… love ya honey!) ![]() Well, I guess it wasn’t exactly an immediate path from potatoes to engagement ring. One of the first things I cooked for the guy I was smitten with (now my hubby) was scalloped potatoes. To this day, those sprinkle ones still beckon me from the shelves…īut, as my thighs grew thicker and my wallet shrunk thinner from all the take-out and terrible decisions, I decided before not too long to learn how to cook! It saved me money, it distracted me from my boring college books, and I found out I could create some really damn delicious food. Sure, we enjoyed good meatloaves and mashed potatoes, roasted chickens and apple pies, but I was more excited to be able to eat Pop-Tarts for breakfast, lunch and dinner if I chose! And I did. Perfect for weeknights or holiday feasts!Īs a kid starting out on my own after leaving home, I didn’t come away with an overwhelming number of family recipes. These creamy, buttery scalloped potatoes are the true definition of comfort food. ![]()
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