Cold weather makes us yearn for a hot and filling meal. Our family enjoys Scalloped Potatoes. Begin with peeled new potatoes. Boil the potatoes whole. When just tender – not overly tender – remove the potatoes and let the potatoes cooldown. On the stove, heat 4 cups of whole milk with 1 cup of flour. Stir until the flour is incorporated and do not boil, just heat. Pour this liquid back into a 4-cup measuring cup, through a strainer. Slice the potatoes about ¾” thick. In a large rectangular oven-proof dish, first spray some non-stick oil. Then, add the first layer of sliced (precooked) sliced potatoes. Pour on the milk mixture to just cover the first layer of potatoes. Lightly salt and pepper this layer and top this layer with individual slices of American cheese. Repeat beginning with the sliced potatoes, more milk mixture, light salt, light pepper, and American cheese slices. Repeat the next layer until the heat proof dish is filled, finishing with the cheese on top. Bake the Scalloped Potatoes at 350⁰F, covered with foil for 45 minutes to 1 hour until heated thoroughly. Another option is to create this dish and immediately refrigerate it overnight, prior to baking.  This makes for an efficient mealtime dish with only the baking to complete. Pair the Scalloped Potatoes with a good grilled sausage or seared minute steak and the wintery dreary suddenly feels like a heartwarming, wholesome hug of nourishment. © Kelly McBride Loft