Happy day after Easter! While I didn’t celebrate in any religious aspect, I do embrace a good holiday meal and love the opportunity to whip up a somewhat fancier than normal meal. Even if it is just for me and my roommate, and our dog if you’re like me and dumb enough to leave chicken sitting on the counter where she can reach. Lucky for the dog, it was just some pieces of thigh meat that I didn’t really want anyway.
Backing up for a minute though, my weekend kicked off with a trip to the liquor store after having a particular bad day on Friday. I was all set to get vodka drunk and most likely cry, and then after receiving a few quick texts my mood took a complete 180. My friend surprised me with a visit for the night, because he knew I was in a terrible mood (even if he might have had a little to do with said bad mood in the first place). All was very quickly forgiven, and we got vodka drunk together and watched Pitch Perfect. I even gave them permission to cover my mouth when I inevitably started singing along and quoting the movie. It was a pretty perfect evening.
However, when you go vodka drink for vodka drink with someone who has 80 lbs on you it takes a toll and I was hurting a little bit on Saturday. After a quick lunch and goodbye, I relegated myself to the couch for the rest of the day/night. It happens. Just left me with more energy for cooking on Sunday; which started off with some banana chocolate chip muffins to make use of some disgustingly over-ripe bananas. My favorite part of Sunday’s Easter meal though (which consisted of roasted chicken, asparagus, and scalloped potatoes) were the scalloped potatoes. It was my first time attempting the dish, and I have to say I think they came out pretty well. And I used my Mandolin without losing any fingers, which is huge.
I started off by slicing some Yukon Gold potatoes into thin slices, and then boiling them for a little while to speed up the casserole cooking process. While that was happening, I buttered my casserole dish, placing a layer of potatoes on the bottom once they had cooked slightly.
For the sauce, I melted one stick of unsalted butter in a saucepan, added 8 oz of sour cream, 8 oz of shredded sharp cheddar, pepper and seasoned salt. Once thoroughly combined, I poured 1/3 of the sauce on the first layer of potatoes.
Add another layer of potatoes, more sauce, and a final layer of potatoes and sauce, which I then topped with breadcrumbs just because I felt like it. Bake covered at 350 for 40 minutes, and uncover for the last 20 until bubbly and brown around the edges.
Now if anyone wants some potatoes… I have leftovers.
Cheesy Scalloped Potatoes
3 lbs Potatoes (russet or yukon gold)
8 oz sour cream
1 stick unsalted butter
8 oz shredded cheddar cheese
Preheat oven to 350, wash and slice potatoes about 1/8 inch thick with a Mandolin or a very sharp knife, be careful. If you have the time, boil your potatoes after slicing for about 5 minutes, drain and cool. In a medium saucepan melt the butter, stir in the sour cream, add the cheese. Salt and pepper to taste. Butter the bottom and sides of a casserole dish, arrange the potatoes in a thin layer, pour 1/3 of the cheese sauce over top, repeat twice more. Bake covered for 40 minutes, uncover for another 20. Slice and serve.