"You have so many perfect days, he said & she smiled & said it's a lot easier when you expect them to be perfect, no matter how they go." ~ Brian Andreas
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Our grandson's traveling basketball team was on fire last weekend… they won all three games of their tournament and came home with first place trophies! Our granddaughter was showing off her gymnastics… and our new aviator chair was a hit with the grandkids.
RECIPE OF THE WEEK
This week's recipe was actually from Christmas dinner… a delicious scalloped potatoes recipe from Rick Rodgers and Bon Apppetit that I made to go with our son's ham. Put chunks of ham in with the potatoes for a stick-to-your-ribs meal good for cold winter nights.
THREE CHEESE SCALLOPED POTATOES
- 3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
- 3/4 cup crumbled Danish blue cheese (about 4 ounces)
- 1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
- 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup finely chopped onion
- 3 tablespoons flour
- 4 tablespoons butter
- 3 cups whole milk
Preheat over to 400 degrees F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring mile to a simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdles); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. Remove from over; let stand 15 minutes before serving.
(Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375 degree over about 20 minutes.)
- Wednesdays Unplugged – Creamy Garlic Mashed Potatoes
- Wednesdays Unplugged – Creamy Au Gratin Potatoes