I have been extremely busy the last couple of weeks and I have not been able to sit down and write a blog post. Sorry, Dad! (he’s the only one who has been constantly asking me when my next post is dropping so this one is for him). To be fair, I have had some good excuses for not writing: work is starting to get very busy, I have an assignment due for a course that I am taking, I have been dedicating a lot of spare time to reading for the best book club ever… AND to top it all off my friend is getting married this weekend so we have been celebrating her bachelorette-hood this past week.
Life is only about to get busier for me, as Spring is the most hectic time in my work and personal life. But, no matter how busy life gets, I always try to pause and think: WWFBD? Which of course translates to What Would Ferris Buller Do. And as the enlightened FB taught me: “Life moves pretty fast. If you don’t stop and look around for a while, you could miss it.” True that, Ferris!
THANK GOD (or maybe I should say, “thank you Big J”) for gracing this non Christian with Good Friday last week. A day off that I used to hit pause on life and enjoy the company of my family. I spent most of my time with my Mum trying to learn how to make her AMAZING Scalloped Potatoes and Israeli Couscous & Chickpea Salad. I know I have mentioned in previous posts and on social media that I would share her recipes with you… Well, guess what! Today is the day, friends, that I bestow my Mum’s cooking wisdom upon you… and you are oh so welcome 😉
Here’s our recipe for scalloped potatoes… and stay tuned for an entry on Israeli Couscous Salad!
prep time: 25 minutes
cook time: 1 hour
skill level: easy
- Medium Sized Saucepan
- Large Casserole Dish
- Vegetable Peeler
- Large Bowl
- 6 Russet Potatoes, peeled and thinly sliced
- 1 Medium Spanish Onion, diced
- 2-1/2 cups of 2% milk
- 1/4 cup of Butter, Cubed
- Cheddar Cheese, Shredded (two big handfuls)
- 2 cups of Whole Wheat Flour (you can use White Flour instead)
- Dried Rosemary
- Dried Oregano
Peel and thinly slice potatoes and place them in a bowl of water to keep them from browning. Dice the onion, cube the butter and set aside your spices and flour.
In your saucepan, melt two cubes of butter over medium heat. Once the butter has melted, slowly add in the flour, folding it into the butter. Gradually add in milk, whisking it into the flour and then boil until the mixture thickens (around 5 minutes).
Once that is done – cover the bottom of the casserole dish with one layer of potatoes, diced onions and sprinkle on a bit of oregano, rosemary, salt and pepper, and most importantly, cubes of butter (4-5 cubes per layer or more because YOLO).
Once the layer is complete, pour on the milk-flour sauce and then begin your second layer. Repeat layering until the potatoes are almost at the top of the dish (leave about 1 inch of room at the top) and cover the final layer with sauce.
Cover the dish and bake in a 400ºF oven for 1 hour or until potatoes are cooked (test the tenderness by poking through all layers with a fork). Once the potatoes are cooked, sprinkle on a couple of handfuls of shredded cheddar cheese. Cover the dish and place it back in the oven for 5 minutes or until the cheese has been melted.
These scalloped potatoes will melt in your mouth and be a big hit at your next pot luck. If you shared a vegetarian Easter dish with your family last weekend, tell me about it in the comments below!
PS – big ups to John Hughes for making the 80s and 90s mad real, I hope there’s plenty of scalloped potatoes wherever you are now. ☮