Not those Mom!

“Scalloped Potatoes are potatoes that just aren’t mashed, practically the same thing, just look different.” This is what I tell my son at the table, but he won’t buy it at all. He’ll make faces and start to say , “Mashed potatoes are better, it’s buttery, and you put cheese on it. Why can’t we have those?”
“Because we’re having these, the same none mashed potatoes with butter, cream and cheese in thin slices and baked.”
“You ruined dinner, Mom. This isn’t a good thing”  This is when I reached over to his plate grab it and walk into the kitchen, take a fork and mash away at his scalloped potatoes, and then walk it back to my son.
 “Perfect, Mom, you do it every time.Thanks.”

Sure, buddy, anytime! ha. I can’t help but laugh inside, he really just won’t eat the scalloped potatoes at all. Why I don’t know, the texture? I’m not sure, but we don’t have potatoes very ofter let alone scalloped ones. I love them, I’ll throw chives on them, even fry the left overs with eggs the next morning and you’ve got a great breakfast!

This recipe came from Food Network, I was skimming through the itouch app and came across it. It’s not really anything I don’t do already when I do make Scalloped potatoes but I haven’t shared one yet on the blog.  I normally always use skim milk, skim cheese and sometimes I even whip up an egg to make it creamer, but make it your own. I added left over ham as I knew we’re have left overs and wanted more too it. Also pre-boil the potatoes , it’ll speed the time up, plus the milk can curdle if left in the oven too long.

Low-Fat Scalloped Potatoes

2 tablespoons unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1 cup low-fat milk (1%), at room temperature
1 cup whole milk, at room temperature
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated gruyere cheese
Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Look Out for the Giveaway coming this weekend, I didn’t have time to post it today, so it’ll be up before Monday 🙂 Enjoy your weekend!

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