SCALLOPED POTATOES

via thegirlwhoateeverything

INGREDIENTS

  • 4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 1/2 cups grated sharp cheddar cheese, , divided
  • paprika

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8×8 or 9×9 inch baking dish will work).
  2. In a small sauce pan, melt butter and stir in flour.
  3. Whisk in the milk very slowly and season with salt and cayenne.
  4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  5. Reduce heat and stir in 1 cup of the cheddar cheese.
  6. Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
  8. Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Maple Cinnamon Roasted Delicata Squash

Ingredients 

  • ▢ 2 medium Delicata squash
  • ▢ 1 tablespoon pure maple syrup
  • ▢ 1 1/2 tablespoons extra virgin olive oil
  • ▢ 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
  • Clean the squash, cut both ends off and slice in half lengthwise. Remove the seeds and then cut each half into 1/4-inch thick slices.
  • Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup and sprinkle with cinnamon. Toss to coat.
  • Spread squash slices evenly on prepared baking sheet. Place in the oven and roast for 15 to 20 minutes. Flip and roast for another 10 to 15 minutes or until golden brown and tender.

Notes

SUBSTITUTIONS

  • Maple Syrup: You can omit the maple syrup or use brown sugar instead. Use two tablespoons of maple syrup, if desired, to make it sweeter.

Creamy Parmesan Rice

INGREDIENTS:

  • 4 tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 cup uncooked white rice
  • 1 cup water
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/3 cup fresh grated parmesan cheese
  • 1/2 teaspoon parsley (optional)
  • Splash of milk, if desired

INSTRUCTIONS:

  1. Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes). 
  2. Add water, milk and salt then bring to a boil. Reduce heat to low (or maybe a little higher depending on your stove – you want to keep it at a slight simmer), cover and cook for 20 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally with a fork to make sure it’s not sticking to the bottom.
  3. Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk. Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes. Enjoy!