Kitchen Strength is Synonymous with Happy People (January 17 – January 23, 2021)

With the chill in the air, hot food is heartwarming and this specialty is a dish that my mother made – Mom’s Scalloped Potatoes. I have tried many variations of scalloped potatoes and I have determined that Mom’s is still the best for its smooth, creamy, rich taste. Mom’s Scalloped Potatoes can be assembled the day before and refrigerated until ready to bake. You will need a 12-pack of American individual cheese slices and 12 large red new potatoes. Peel the new (red) potatoes and slice all ¼ inch thick. Par-boil but do not cook the potatoes until done – cook these just enough to shorten the baking time, which is about half the time you would boil potatoes for potato salad. Ready a 9” X 12“ baking dish by spraying it with non-stick spray. In a 4-cup measuring cup, spoon in 1 cup of flour. ON TOP of that, pour on “half & half” milk to the 3-cup level. Stir vigorously. Into the baking dish, pour on a thin layer of the flour/milk mixture. Layer on the par-boiled sliced potatoes to cover the bottom of the dish. Then, lightly salt with kosher salt and fresh cracked pepper. Pour on another thin layer of the flour mixture. Cover the potatoes with slices of American individual sliced cheese. Repeat the same steps for the next layer. Top the dish with the final layer of American individual sliced cheese. Cover to refrigerate for baking later or bake covered with foil at 375⁰F for about 45 minutes to 1 hour, until bubbly. Cheese can be a cook’s best friend in the wintertime because the strength of your kitchen is only as good as when those who are eating are happy. © Kelly McBride Loft

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