This past weekend my brother and his family came to visit for a couple of days. With everyone together, it was the perfect time to have an early Easter feast and cook a ham for dinner one night. And really, what goes better with a ham than cheesy scalloped potatoes? I even convinced my mom to make some of her amazing Boston baked beans. I can’t remember the last time I had them, but baked beans have been on my mind for a couple months now, ever since I saw a recipe for them from Julie at the Flexi Foodie. Growing up, my mom always served baked beans with ham and scalloped potatoes. Now, I’ll be honest, I never enjoyed my moms scalloped potatoes. My mom is an awesome cook, but scalloped potatoes were never my favourite recipe of hers (Sorry, mom. I love you. Thanks for the baked beans). I think the reason I wasn’t a fan of her scalloped potatoes is that they were far too healthy and lacked cheese. Also, I was a bit of a picky eater when I was younger. My opinion of scalloped potatoes completely changed when I met my husband and, more importantly, when I met my father in law and his delicious scalloped potatoes. Now, I’m going to state right up front that there is absolutely nothing healthy about this dish. It’s loaded with cheesy, buttery, creamy, not good for you, deliciousness. But I feel like that’s okay once in awhile. Everything in moderation, right? I have taken the liberty of modifying the original recipe, but only slightly. Mostly to reduce the amount of butter and cheese to a more reasonable level. I also thought it was a great idea to add something green (rosemary) to the recipe. These cheesy scalloped potatoes are still nowhere near healthy, but they are incredibly delicious. I hope you enjoy this recipe and have a Happy Easter!
6 – 7 russet potatoes, peeled and sliced
1 Cup onions, diced
1/4 Cup cold butter, cut into 1/4″ cubes
2 – 398mL cream of mushroom soup
2 Cups cheddar cheese, grated
3 tbsp rosemary, chopped
salt and pepper
Preheat the oven to 375 degrees Farenheit.
Lightly grease a 9″x13″ baking dish. Layer one third of the potatoes, followed by one third each of the onions, butter, cream of mushroom soup, a little salt and pepper and the cheddar cheese. Repeat the layers and finish with the chopped rosemary. Bake for 60 to 75 minutes until the potatoes are tender and the sauce is hot and bubbly.
I’ll be sharing this recipe over at Angie The Novice Gardeners weekly foodie party Fiesta Friday. Come join us and check out all the delicious recipes.