The Easter Collection
How you doin’? Spring is here and Easter is just around the corner. Easter, like Thanksgiving and Christmas, is a holiday for serious foodies. There are some dishes that are a must and call-out Easter to me. Scalloped Potatoes is one such dish that’s an easy classic, perfect for Easter or even just for a Sunday dinner.
In this side dish thinly sliced potatoes and onions are layered and covered in a decadent cream sauce and baked until tender, golden crisp and bubbly. Scalloped Potatoes were one of my favorite foods growing up, but I cheat and make them the easy way where the sauce comes together while baking.
There is nothing like a crispy topped creamy side of scalloped potatoes for true comfort.
Prep time: 15 minutes
Bake time: 1 hour 20 minutes
Cool time: 10 minutes
Yield: 8 servings
3 tablespoons unsalted butter, room temperature
5 thinly-sliced Yukon Gold potatoes, or more to fill the baking dish
1/2 cup thinly-sliced yellow onion strings
1 teaspoon kosher salt
1/4 teaspoon freshy ground black pepper
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 pinch ground nutmeg
1 cup grated sharp white Cheddar cheese
3-1/2 cups whole milk
ChefSecret: For a richer scalloped gratin, top with butter dots, and/or use half ‘n half instead of the milk. More cheese can also be used if desired. I guess you can never have too much cheese.
Covid-19 Quip of the Day: “So you been eating hotdogs and McNuggets your whole life and now you don’t want to take the COVID-10 vaccine because you don’t know what’s in it?”
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