Scalloped Potatoes

 

It's simple, it's seasoned and it's layered and creamy. Scalloped potatoes, by far one of the easiest dishes you can make. I say that because really and truly it is just a matter of thinly slicing the potatoes, haphazardly layering them around a casserole dish, chopping onion, making a simple cream sauce, to go over and bake. A comforting tender flavourful dish known for its creamy rich texture that will complement just about any meal. 

Scalloped Potatoes 

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Serves 6 

1/4 cup unsalted butter

1 medium yellow onion, chopped

3 tablespoons unbleached all purpose flour

1 teaspoon dried or fresh dill

1 teaspoon salt

1/2 teaspoon pepper

2 1/2 cups 2% milk

6 medium large potatoes, peeled or unpeeled, thinly sliced

1 tablespoon unsalted butter

Heat oven to 350ºF (180ºC). Grease the bottom and sides of a 9 x 13 oven proof baking dish.

In a small bowl whisk together the flour, dried dill, salt and pepper. Set aside. 

Melt the 1/4 cup butter in a large saucepan over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally until tender. Stir in the seasoned flour mixture. Cook and stir constantly until smooth and bubbly. Remove from heat.

Stir in the milk and heat to boiling, stirring constantly. Boil and stir for 1 minute.

Spread the potatoes in the baking dish. Pour the sauce over the potatoes. Cut the 1 tablespoon of butter into small pieces and place on top of the potatoes. Cover an bake for about 30 minutes. Uncover and bake for 1 hour, or until potatoes are tender. Let stand for 5 to 10 minutes before serving. 

Notes: for ham scalloped potatoes stir in 1 1/2 cups cubed cooked ham into potatoes before pouring sauce over the potatoes. For added flavour add mustard powder and paprika to the flour mixture. 

Food Photo of the Day ~ Chopped Salad

 

I know I have said this before and I am sure that I am not the only one who has, however... salads don't necessarily mean or need to be leafy greens or swimming in dressing. Chopped salad is fresh and refreshingly simple, chopped vegetables, in this case tomatoes, cucumber and green onion, tossed with dill or summer savoury with fresh ground pepper and maybe just a pinch of salt or possibly a squeeze of lemon juice. Allowing the herbs and spices to dress and enhance a more clean flavour by omitting a flood of dressing. Straightforward but succulent and the vegetables burst in their own juicy flavour. An effortless bright and voluptuously glowing mountain of vegetables, that is becoming my preference.   

Potato Soup

 

Quite simply the easiest most plentiful soup you will ever make. Abundantly hearty and creamy while brimming with flavour. You may add a few different vegetables such as celery or kale, or add something more savoury like bacon or ham, or even a touch of cream to add to its richness however not required. Serve with a traditional Irish soda bread is a must! 

Potato Soup

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2 tablespoons olive oil

4 cloves garlic, crushed

6 large 0r 4 lbs. yellow or red potatoes, chopped

3 leeks, chopped, white bits only

1 onion, chopped 

1 - 2 tablespoon fresh dill, chopped

7 - 8 cups chicken broth or vegetable broth

1 bay leaf

salt and pepper, to taste

Prep: Wash and pat dry the potatoes and leeks. Peel the onion. You may also peel the potatoes, I did not as I preferred to use them with the skins on. Chop vegetables, crush the garlic and mince the dill.  

Heat olive oil in a large stock pot over medium high heat. Add garlic and give it a stir and after a minute add the chopped potatoes, leeks and onion. Then add the dill and sauté the vegetables for 12 minutes, stirring occasionally. 

Add the chicken broth, bay leaf and a dash of salt and pepper and bring to a boil, then turn down the heat to low medium. Cover and cook for about 20 minutes, or until vegetables are tender. 

Remove from heat and using a handheld blender, blend until smooth. You may use a stationary blender to do this, if you do, you will have to blend the soup in batches, returning the soup to the pot each time. Check the flavour and adjust seasonings according to taste. Add a generous nob of butter and stir until melted. Serve with sprigs of parsley and rustic soda bread.  

Notes: if the soup is too thick just a bit more broth. Try adding add other seasonings such as rosemary, thyme, ginger or turmeric according to your preference.