Side Dish

Somehow in all my years of cooking and baking I never happened to make scalloped potatoes. How is that possible? Scalloped potatoes are like the mac and cheese of the potato world. How could I of all people not have ever made this? Well I have now, so all is right in the world.

Scalloped potatoes are full of bubbly, cheesy goodness that is not by any means on anyone’s healthy eating list. Maybe that’s why I have shied away from them in the past? I made these last week because a woman at work suggested them along with the wonderful amazing smoked pork chops that I got from Oscars.

A moment if you will to discuss Oscars Aridondack Smokehouse. The wonderland of smokiness in the northeast; located in Warrensburg, NY. The only place I have found an Irish style banger (THANK THE HEAVENS!), a good chorizo, smoked mozzarella, and all natural deli meat all in the same damn place! And it’s CHEAP! CanigetanAMEN! It’s my new favorite place.I had eaten their food before, since they service a few local places but now that I know where it is you can bet your bottom dollar I will be making a trip a couple times a year to stock up. I also hear that their rubs, and dips are to die for, perhaps the next trip I’ll be able to tell you for sure.

I digress.

These scalloped potatoes were devilishly delicious. I used my trusty Betty Crocker cook book as a guide and the only change I made was adding slightly more cheese because if you’re going to be bad you may as well be very bad.

Classic Scalloped Potatoes

Prep time: 10 mins

Cook time: 55 mins

Total time: 1 hour 5 mins

Serves: 6 Servings

Ingredients

3 tbsp butter
1/4 cup chopped onion
2 tbsp flour
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
4 cups potatoes, peeled and sliced thin
1 ½ cup grated cheddar cheese

Instructions

Preheat the oven to 350 degrees.
In a small sauce pan melt the butter and saute the onion until it just begins to become translucent.
Blend in the flour and allow it to cook for a minute before whisking in the milk and seasonings.Cook on low until the mixture is smooth, stirring occasionally.
Add 1 cup of the cheese, mixing well and removing from heat.
Place a layer of potatoes in the bottom of a lightly greased baking pan. Pour half the cheese sauce and then add another layer of potatoes. Cover the entire dish with the remaining cheese sauce, and leftover cheese.
Place it in the oven and bake for 45 minutes to an hour and serve warm.

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This little blog has a special place in my heart, what started as a way to simply catalog the millions of recipes that float around my head has turned into a wonderful platform to share my love of food, and bits of my life.

Recently we had our first birthday, as well as reached 10,000 views, and 200 followers (on several platforms). This is some big doin’s around these parts. Now if only I could get my parents to read regularly (they aren’t the super computer-savvy types).

Thinking about all this has gotten me to look back at a lot of my old posts, and I am in awe of how much my own writing style, and photography skills have changed. I feel like I am a whole different person than I was just a year ago.

Is it awful that I want to re-do some of my posts? Don’t worry I will still leave the ~~highly embarrassing~~, old posts up, but I think some of the recipes could use a revisit, since I now have a better understanding of how to write a readable, and usable recipe, I truly think it would benefit you, the readers, or bleaders should you prefer in so many ways.

To start with my Simple Garlic Parmesan Pasta recipe that I first shared in this post.

This is probably one of the simplest recipes one could ever make, but it is a staple in our house, because well 1) Chuck would eat a block of parmesan cheese if I let him 2) its great on hangover days 3) it goes with nearly everything.

It’s actually a recipe that I have stolen from my mom, who now can’t complain that I’ve taken a recipe from her, because I mentioned her right here.

I don’t know what it is about this dish, but for whatever the reason one helping is never enough. It has an addictive quality that will send most people back for thirds and fourths. It’s definitely a crowd pleaser.

Oh! And as a side note, don’t bother getting fancy with the fresh grated parmesan, that crumbly stuff that comes in a plastic container in the sauce isle is perfect for this.

Simple Garlic Parmesan Pasta

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6 servings

Ingredients

1 lb pasta cooked aldente
3 tbs extra virgin olive oil
2 tbs butter
3-4 cloves of garlic, sliced thin
¼ – ½ cup grated or crumbled Parmesan Cheese

Instructions

In a thick bottomed sauce pan heat oil and butter over medium high heat.
Saute garlic for 2-3 minutes or until it begins to brown.
Remove from heat, and add pasta, tossing to coat.
Stir in parmesan cheese, to taste, and serve warm.

If you notice some differences in this recipe from the old one it’s because this time I actually wrote down what I did as I did it, so it’s actually accurate.

Homemade Mac & Cheese

Classic Scalloped Potatoes

Wild Rice Pilaf

Scalloped Potatoes & Oscars Smokehouse

Recipe Redo: Simple Garlic Parmesan Pasta

If you notice some differences in this recipe from the old one it’s because this time I actually wrote down what I did as I did it, so it’s actually accurate.

If you notice some differences in this recipe from the old one it’s because this time I actually wrote down what I did as I did it, so it’s actually accurate.

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