Recipe and Easter Weekend Re-cap
So what did I do with yummy spaghetti, salad and Texas Toast...oh and semi-homemade brownie bites? I fed Kat's friends! Yep, she had went to the mall with friends and some were going to hang out before the concert, so I fed them. We also had leftovers yesterday for lunch. Hubby did show up on Saturday night at 11:00 and hauled some of the food I had purchased to the one house that would be hosting some of the people who decided to stay. Yep, it was a bit crazy. I think I did well going with the flow on that disorganized, chaotic day, but I know I was a bit snippy here and there and needed to apologize to my daughters, who thankfully, forgave me.
..Go here for a printable recipe of today's yummy dish.
4-5 pounds russet potatoes
4 Tbs. butter
4 c. heavy cream
1 c. milk (all I had was 1% and it was fine)
1/4 c. flour (more or less depending on how thick you want the sauce to be)
2-3 cloves garlic, thinly sliced...or minced
onion thinly sliced or chopped (as much as you care for)
2 c. shredded sharp cheddar
1 c. shredded parmesan cheese
1. In saucepan, melt butter. Add flour and stir for a minute.
2. Add whipping cream a little at a time whisking as you go till the flour is incorporated. Add all cream and milk. Cook on medium till it begins to thicken.
3. Add seasonings...I taste as I go till I like it!
4. Peel and thinly slice potatoes. I use my Pampered Chef Mandolin because I just cannot slice them thin with a knife.
5. Generously butter a large casserole or dutch oven.
6. Preheat oven to 375.
7. In multiple layers in this order: potatoes, onion, garlic, sauce and a little cheese, repeat until almost to the top. Finish with sauce and then majority of cheeses. I saved the parmesan cheese for the top layer with almost all the cheddar cheese.
8. Bake for an hour or until a knife can be inserted easily into the potatoes. The cheese creates a wonderful crust. These were a big hit and the flavor was wonderful.
Variations: Add bacon, dry mustard or experiment with various cheeses. I was going to try Gruyere until I saw how much it cost.
Note: Some recipes didn't call for flour but just the heavy cream...that made me a bit nervous so I used flour.
Last night I had planned to make a ham and bean soup but time did not allow for that, so instead I made scrambled eggs with chopped ham, cheddar cheese and spinach. We had a little leftover scalloped potatoes and we ate those as well as some hash browns. What a really yummy combo!
I am linking this with Tasty Tuesday and Hearth and Soul.
Come back more this week for posts on a handmade blanket, gardening thoughts and whatever else tickles my fancy!
With Joy UNquenchable,