Friday Food

I had decided Wednesday night that I’d make scalloped potatoes yesterday. All day I kept thinking about them. Mmmmm.

And I wasn’t disappointed by the result – they were absolutely delicious:

And since I had a bunch of tomatoes to use up, I made one of my favorite recipes for using up fresh tomatoes – Summer Pasta with Basil, Tomatoes, and Cheese. I improvised slightly, using Havarti and Parmesan instead of the Fontina and Asiago. And I only had dry sherry, not cream sherry. But it was still outstanding:

Today I’m headed up to Alta Lodge for the weekend, for the Rocky Mountain Knitters’ Retreat.  My husband will happily consume all leftovers while I’m gone. I did, however, have scalloped potatoes and Eggplant Parmesan for breakfast. Because I could.

Scalloped Potatoes with Cheese
Serves 6, in theory.

4 cups very thinly sliced potatoes
3 Tablespoons butter
3 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Preheat oven to 375 degrees F.  Melt butter in saucepan, add flour, cook and stir 1 minute. Add milk and heat, stirring occasionally, until thickened. Stir in the sliced potatoes. Grease a 2-liter baking dish.  Place about a third of the potatoes in the dish. Sprinkle with half the grated cheddar cheese; repeat with another layer of potatoes and cheese; top with remaining potato mixture. Sprinkle grated Parmesan over the top. Bake at 375° for about 45 minutes or until the potatoes are tender and the top is browned. Time will depend on the thickness of the potatoes.