Holy crazy, what a game yesterday! Super bowl 52 was one for the books for sure. I know I mentioned I tune out during the games, but I even watched this one. Now that says something. Of Justin Timberlake killed it as well. My favorite moment of the halftime show is when he took time to take a selfie with a fan in the stands, such a stand up guy. Couldn’t have been better in my opinion, and I am very happy for the Eagles, they deserved the win. And you know what we all deserve this Monday following the Super Bowl, these delicious Scalloped Potatoes that are not your typical “getting back to healthy” recipes you expect to see after a day of eating everything under the sun.
If your looking for healthy, grab one of our newest recipes for an Orange Lime Detox Drink, but that’s just not what’s on the menu today. These scalloped potatoes are one of the greatest things we’ve made from the “Joy of Cooking,” cookbook so far. Adding our spin to it of course, it’s the bones of this recipe that brings us back to why we love old fashioned recipes. See in our recipe notes where you can find the original recipe in the book. There are so many different ways to make Scalloped Potatoes, and it’s a recipe my grandma has been making for me since I was child. Her’s are Hungarian style, a little different then this recipe, but just as comforting. Scalloped Potatoes are just one of those classic recipes you hold on to forever, and make knowing they will be a crowd pleaser however which way you decided to prepare them. After all, everyone loves potatoes.
With all the different kinds of potatoes out there, the questions is usually which kind of potato to use. For Scalloped Potatoes, we tend to gravitate towards yukon gold potatoes. They have a medium starch level which makes them an all-purpose kind of potato. So really you can’t go wrong with these in any situation. And the key is using a good sharp knife to cut them as thinly as you can. That or using a mandolin slicer can be extremely helpful, and is more efficient for sure.
As you layer each level of your thinly sliced potatoes, you are going to sprinkle flour, and drop dollops of butter. Once you’ve created your layers, your going to top the dish with a sauce of some kind. Ours was a cream mixture with salt, paprika, and dry mustard that we combined and heated on the stove top. And finally you’ll top that with bacon crumbles and chopped parsley for an epic finish. Just delicious!
Too good not to share, am I right?! We hope this helps brighten up your Monday after an epic Super Bowl Sunday where we all most likely indulged more than we typically would on an average Sunday. Be sure to hydrate, A LOT today! On that notes, hope everyone has a great day!
Quote of the Day: “The roots of all goodness lie in the soil of appreciation for goodness.” – Dalai Lama