For the past few years I have made a traditional Christmas day dinner and a Christmas Eve dinner. However, this year, we were able to spend the holidays with family instead of by ourselves in California. This meant not as much food to cook either (I actually love cooking big meals.) So I made a semi-traditional meal for Christmas Eve dinner. We had a roast chicken, cornbread stuffing, scalloped potatoes and a veggie-filled salad followed by copious amounts of cookies.
My husband felt the need to cut the chicken with a head light on... too much Christmas fun?
The scalloped potatoes are easy and tasty! I got the recipe out of an old cookbook of my mom's and tweaked it a bit.
5-6 russet potatoes
2 cups milk
1 cup (or more if you like!) shredded parmesan cheese
1 white onion
Salt and Pepper
1 stick of butter
- Preheat oven to 375 degrees
- Slice potatoes thinly (not potato chip thin - about 1/2 inch width) and parboil for 4 minutes. Drain and set aside.
- Dice onion.
- In a pyrex baking dish or large casserole dish (I use both depending on where I am cooking) layer potatoes and onion in a thin layer, then sprinkle with flour and small pats of butter. Continue doing this until you have used up all of the potatoes and onion.
- While doing the above step, scald the milk in a saucepan (should take about five minutes.) Pour over the potatoes and onions.
- Sprinkle with S&P to taste and the remaining butter.
- Bake for 45 minutes. Add parmesan to the top and bake for another 10-15 minutes until cheese bubbles and top starts to brown.