Easy Creamy Scalloped Potatoes

Easy Creamy Scalloped Potato Recipe

I believe I could eat potatoes every day of the year.

I’m not sure my family would agree.

I mean, my son practically wretches at the sight of a potato – unless its form is that of a French fry. It’s true;  I’m not kidding. How does that even happen? Don’t all kids eat their weight in mashed potatoes? Not this one.

And my husband and daughter like a little variety in their dinner regime. Imagine.

So, there you have it. I manage one potato dish a week. Sometimes if I’m extra crafty, I can sneak in two.

That’s where scalloped potatoes come in to play. Not your everyday mashed or baked; a break from plain old herb roasted.

Creamy, cheesy, baked dish of yum.

So, there you go.

Easy Creamy Scalloped Potatoes
 
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Serves: 4
Ingredients
  • 3 medium white potatoes
  • ½ stick salted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ½ cup shredded Parmesan
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon garlic salt
  • ¼ cup freshly chopped Italian parsley
  • 2 green onions, diced
Instructions
  1. Preheat the oven to 375°F.
  2. Thinly and evenly slice the potatoes (use a mandolin if you have one).
  3. Melt the butter in a medium sauce pan over medium-high heat. Whisk in the flour until the mixture becomes creamy, and then let it cook for another minute. Pour in the milk all at once, add the garlic salt and pepper, and then continue whisking until the sauce becomes thick and bubbly. Remove the pan from heat, then stir in the Parmesan until it's melted through.
  4. Spoon just enough sauce to coat the bottom of a 1-1/2 quart baking dish. Place one thin layer of potatoes on top, then sprinkle them with sea salt, green onions and parsley. Pour more sauce on top (about ½ cup) and then repeat the layers until you're left with sauce as the last layer. Sprinkle a little more parsley and pepper on top.
  5. Cover the casserole tightly, and bake it for 30 minutes. Uncover it, then continue baking for another 15 minutes, or until the scalloped potatoes are golden on top and bubbling.
  6. Let the potatoes rest for 5 or 10 minutes before serving.

 

 

Rustic Skillet Potatoes with Paprika

Rustic Skillet Potatoes with Paprika

Last week at Smith Mountain Lake, the time came to figure out the rest of the meal to go along with the beautiful striped bass we were drooling over. I realized we had a problem.

Eight people and only one quart of small red potatoes. What to do, what to do?

Well, if there’s one thing I’ve learned over the past couple of years, it’s how to stretch certain ingredients when push comes to shove.

Potatoes are one of my favorites because they’re so amazingly versatile. Roasted, mashed, fried – you can make a few potatoes feed an entire army!

Rustic Skillet Potatoes with Paprika

Or…at least eight people. Here’s one way:

Rustic Skillet Potatoes with Paprika
 
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Serves: 6 to 8
Ingredients
  • 1 quart red potatoes (skins on), sliced ⅛″ thin
  • ¼ cup extra virgin olive oil
  • 2 tablespoons butter
  • 2 shallots, sliced
  • 2 cloves garlic, diced
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Place the potatoes in a large pot of water and set over high heat to boil for 7 minutes. Drain.
  2. Add the olive oil and butter to a large skillet and warm over medium-high heat for a couple minutes. When the butter starts to get foamy, add the shallots and cook until they start to soften. Add the garlic, and cook for 1 more minute.
  3. Toss the potatoes with the paprika, thyme, salt and pepper, and then add to the hot skillet. Cook for 15 minutes, stirring occasionally to ensure the potatoes get evenly golden brown and crispy. Serve hot.

 

Crispy Roast Dijon Potatoes

Crispy Roast Dijon Potatoes

Thought I’d try something new last night. Lucky for me (and hubs) it turned out well – you never quite know what to expect with a never-before-tried recipe. And by “never-before-tried” I mean “made it up on the spot” recipe.

And I was thrown off by the fact that we were out of olive oil. I know, I know. How does that happen? Olive oil’s a staple in my pantry. Well, it did. So, I substituted canola oil. (Yikes!)

You know what? It worked.

Crispy Roast Dijon Potatoes
 
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Serves: 4
Ingredients
  • 4 medium potatoes (rinsed with skins on), chunky chopped
  • 1 small onion, sliced
  • 2 garlic scapes, diced (substitute 2 minced garlic cloves if you can’t find scapes)
  • 1 teaspoon freshly chopped sage
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons Dijon mustard
  • ¼ cup canola oil
Instructions
  1. Preheat oven to 450°F.
  2. Whisk all the ingredients, except the potatoes, in a large mixing bowl. Fold in the potatoes, taking care to make sure they’re evenly coated. Spread the potatoes evenly on a 9×13″ baking sheet and bake for 40 minutes, tossing once so that the potatoes brown evenly on all sides. Remove from the oven – potatoes should be golden, and the onions and garlic scapes will be crispy.

(Leftovers go well with eggs and toast in the morning!)

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