I still haven’t planned an Easter menu and I’m trying to decide if it’s worth it for just my little family or if we’ll have something a little less traditional. But, I did have fun making these scalloped potatoes and dreaming of my family back home gathered around the table with the smell of cooked ham wafting through the air. Mmmm..
What’s on your menu this year?
Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!
Cheesy Stove Top Scalloped Potatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 teaspoon salt
- pepper to taste
- 1.5 cup shredded cheese, divided
- 1.5 pounds potatoes, thinly sliced
Melt butter in a small non-stick skillet. Add flour. Cook and stir for one minute. Slowly pour in chicken broth, mixing well after each addition. Bring to a boil. Stir in 1 cup of cheese until blended. Add potatoes. Toss to coat. Cover and simmer for 20 minutes or until a fork inserted into the potatoes is easily removed. Top with cheese and simmer uncovered for an additional 10 minutes. Remove from heat and let sit for 10 minutes before serving. Sauce will thicken as it cools.
* A crust will develop along the bottom of the skillet, but that’s my favorite part. It will come off easily if you are using a non-stick skillet.
* If you want a caramelized top you can stick it under the broiler for a couple of minutes (if the handle is oven proof).
* Feel free to cook some onion and garlic in the butter before adding the flour for added flavor. Or add you favorite herbs and spices to the sauce.