Hello everyone, Jess here. Happy Sunday to you! Hope you enjoyed some of the (relatively) mild weather as much as we did. We spent some of the weekend battening down the hatches for winter. Part of this included clearing out our plot at the Westford Community Gardens. It was a delight to be pulling the last of the beets and some delicious purple carrots! A simple roast with some maple syrup would make a nice side for tonight’s Sunday Dinner. Some slow cooker country style pork ribs a la Springdell would be a great main dish. Looking in my potato bin, I decided that it was time to dip in and make a hearty side dish to round things out. Scalloped potatoes it is!
The recipe I gravitated toward this evening was not my own, but a simple and delicious version of “Never Fail Scalloped Potatoes” from Taste of Home magazine. The words “Never Fail” in the recipe title really spoke to me, as I’ve experienced a couple of failed dishes lately.
Scalloped potatoes can seem like a tough recipe when you have a busy schedule getting in the way. If you can’t find the time to prepare this dish all at once, simply slice the potatoes and put them in the fridge soaked in some cool water until you’re ready to put things together.
I took the liberty of keeping the skin on the potatoes as I sliced them evenly with my mandolin slicer. The sauce was easy to prepare, a simple roux of butter, flour and milk. Salt and pepper were added to taste and grated sharp cheddar cheese completed the sauce. After layering the sauce between the thinly sliced onion and potatoes, I topped things with a tiny bit extra of cheese.
Scalloped Potatoes, Slow Cooker Country Style Pork Ribs and Maple Roasted Purple Carrots. Yummy!