Jodi Lariviere shares seasonal recipes that are as healthy as they are yummy
As I’ve grown older I’ve come to associate Easter with more than just chocolate and brightly coloured eggs. I also remember family dinners with ham and the perfect side dish, scalloped potatoes. This rich, creamy side was for special occasions only in my house. I loved them. Still do. Here is my best recipe for scalloped potatoes – one that is easy to get kids involved with.
If your kids are too young to peel or cut potatoes they can still have a great time helping you to layer them. Feel free to make a counting game out it by asking you kids to first group the potato
slices into group of 5 (or whatever number you choose). This will keep them engaged and busy while you prepare the sauce. Or take this time to talk about potatoes themselves, where they come from, how they grow and what other vegetables come from the ground. It’s never too early to start teaching kids where their food comes from.
- 6 medium potatoes, peeled and thinly sliced
- 4 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 1 small onion, finely chopped
1. Preheat oven to 350 degrees.
2. Heat 3 tablespoons of butter in a saucepan over low heat until melted.
3. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
4. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.
5. Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce.
6. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
7. Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.
Serves about 6.
Photo by fritish via Flickr