potatoes

Cheesy Stove Top Scalloped Potatoes

By in Easter, Sides, Smithfield 3 Comments Tags: , , , ,

cheesy-scalloped-potatoes
Happy Easter! How’s everyones Easter planning coming along? Things are going to be very quiet for us again this year. In Norway everyone gets off Holy Thursday, Good Friday, Easter Sunday and Easter Monday. Even the grocery stores are closed so any last minute shopping will have to be done on Saturday. The whole city get’s very quiet over the weekend because many people head up to their cabins in the mountains for one last skiing holiday.

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..

“My apartment has a teeny tiny kitchen and in that kitchen is an even teenier tinier oven. It’s a good thing the apartment is small over all because cooking for a crowd is nearly impossible. That’s why on special occasions, such as Easter, I have to be very particular about the side dishes I make because if I’ve got a ham in the oven there is absolutely no room for anything else. So, pretty much anything that needs to be baked in the oven for a long period of time is out of the question.”
 
Read more and get the recipe on Smithfield.com.
These just might make it back onto our Easter menu because not only are they delicious they can be made to feed as little as four people. Meaning there won’t be excessive amounts of leftovers. Yay!

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Update: The post is no longer active on Smithfield.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

Instructions

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.

Serves: 4

Tips:

* 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.

Roasted Mashed Potatoes

By in Fall, GF Sides, Gluten Free, Sides, Thanksgiving 13 Comments Tags: , , , , , ,

Roasted Mashed Potatoes

I have a confession to make. I am not so great with potatoes. Don”t get me wrong, I love potatoes. In fact, they are one of my favourite vegetables. But, my husband does not appreciate their texture or lack of flavour so making potatoes is a little foreign to me.

When I saw some Roasted Mashed Potatoes on Hot Garlic I knew I had to give them a try. Mashed potatoes that are loaded with flavour and no fuss? Count me in! You know what my husband said after digging in? “These are pretty good for mashed potatoes.” Score! I probably still won”t be making them very often because I enjoy cooking for other people rather then myself, and pretty good just doesn”t cut it for me. But, as a potato fan I have to say, these had an excellent roasted garlicky flavour.

This is the beginning of my countdown to Thanksgiving. I am a Canadian living in Norway so I won”t be able to celebrate Thanksgiving with my family and friends, which makes me a little sad. So, I thought it would be fun to spread out our Thanksgiving meal over the next couple of weeks so that James and I can enjoy the food without a ton of leftovers. Plus, I was hoping to help inspire you if your Thanksgiving Meal Planning Well was running dry. :)

Anybody have any great potato tips they would like to share?

Roasted Mashed Potatoes

Roasted Mashed Potatoes

I served these potatoes with Basil & Prosciutto Chicken Cordon Bleu, so I added a tsp of dried basil to the mix. Feel free to use whatever herb will compliment your dish.

  • 1/2 onion

  • 3 cloves garlic

  • 6 potatoes

  • 1 tsp. basil (or other herb), optional

  • salt and pepper, to taste

  • 2 Tbsp. butter

  • 2 -4 Tbsp. cream (or milk)

  1. Peel and chop onion into large chunks. Peel garlic, leave whole. Chop potatoes into quarters or smaller, depending on the size.

  2. Lightly grease a baking pan with olive oil. Place onions, garlic, and potatoes inside and drizzle with more olive oil. Sprinkle on basil, salt and pepper.

  3. Bake at 375ºF (190ºC) for 50 min-1 hour, until potatoes are tender.

  4. Place in a food processor, mixer, or bowl and mash. Add butter and cream to preference and beat until smooth. Add more salt and pepper if needed.

Serves: 3

*My mom”s rule of thumb was always 2 regular sized potatoes, per person, when mashing.

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