Side Dish

Scalloped Potatoes

Scalloped Potatoes have always been one of my favorites but I rarely made them because they were so labor intensive. But this recipe is relatively easy compared to making a sauce for other versions. Caramelizing onions takes a while but can be done early while working in the kitchen. A bunch can be cooked and stored in the freezer for a variety of uses.

There is no sauce to make in this recipe. The heavy cream and Parmesan cheese will make its own sauce while the potatoes cook. The result is creamy potato slices with a flavorful cream sauce. You must try this recipe. Enjoy!

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Scalloped Potatoes

Course Side Dish
Cuisine American
Keyword heavy cream, onions, Parmesan cheese, potatoes
Cook Time 1 hour 10 minutes
Servings 8
Author stevens1951

Equipment

  • 9×13 baking dish

Ingredients

  • 3 pounds white potatoes peeled and thinly sliced
  • 1 medium onion sliced 1/4 inch thick
  • 1/2 stick butter
  • 1 quart heavy cream
  • 1 cup Parmesan cheese grated
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat butter in a small skillet over medium heat. Add onions and slowly cook until caramel color, stirring often.
  • Butter a 9×13 baking pan. Layer 1/2 of the sliced potatoes in the bottom of the pan. Spread on the caramelized onions. Layer rest of potatoes on top.
  • In a bowl, mix cream, Parmesan cheese, salt and pepper. Pour over potatoes.
  • Cover with foil and bake for 45 minutes at 350 degrees F. Uncover and bake at 400 degrees F for 25 minutes until done.

Notes

Potatoes are sliced quickly in a food processor using the slicing blade.

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    Squash Ribbons

    Summer squash is coming in now so if you have a garden, you have plenty and are looking for different ways to cook it.

    • Peel squash to the core
    • 5 cups of peel squash is needed
    • Peel until you see the seeds and core. This is where you get most of the moisture in squash dishes
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    Squash Ribbons

    Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
    Course Side Dish
    Cuisine American
    Keyword cheese, saute’, squash, cheese, saute
    Servings 4
    Calories 84kcal
    Author Cooking Light June 2005

    Equipment

    • vegetable peeler

    Ingredients

    • 4 each yellow or zucchini squash about 1 1/2 pounds
    • 1 teaspoon olive oil
    • 1 cup onion, thinly sliced optional
    • 1/4 teaspoon red pepper flakes optional
    • 1/4 cup parmesan cheese
    • 1/4 teaspoon freshly ground black pepper

    Instructions

    • Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
    • Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.

    Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thank you for supporting Sarah Stevens.

    Thanksgiving Meal- Sweet Potato Casserole

    It would not be Thanksgiving or Christmas at Sweets & Eats without Sweet Potato Casserole; and thanks to my best friend and her mother, we have a great recipe. 

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    Sweet Potato Casserole

    Source:  Adapted from Carolyn Bates Carlisle and her Mother,  Christine Bates, fondly known as Tetot
    Course Side Dish
    Cuisine American
    Keyword brown sugar, pecans, streusel topping, sweet potatoes

    Ingredients

    • 5 cups warm mashed sweet potatoes
    • 1 cup sugar
    • 1 stick butter
    • 2 each eggs slightly beaten
    • 1 dash salt
    • 1 teaspoon vanilla
    • 2/3 cups milk use up to this amount if dry

    Instructions

    • Mix all ingredients and place in a greased casserole. Mix in separate bowl the following ingredients for a streusel topping:
      1/2 cup light brown sugar
      1/4 cup flour
      1/2 cup pecans, chopped
      1/2 stick butter, melted
      dash salt
    • Mix streusel and pour over sweet potatoes.  Bake 350 F. for 30 minutes.

      Thanksgiving Menu- Decadent Mashed Potatoes and Green Bean Au Gratin

      We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!

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      Decadent Mashed Potatoes

      Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins

      Ingredients

      • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
      • 1/2 tablespoon salt
      • 1 3 ounce pkg cream cheese softened
      • 1/2 cup sour cream
      • 1/4 cup butter softened
      • 2 tablespoons whole milk warm
      • salt and pepper to taste

      Instructions

      • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.

      As you know, I am not a fan of canned soups.  So Green Bean Casserole is not a highlight of our Thanksgiving meal.  Then I found the recipe for Green Beans Au Gratin.  It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish.  Yes, it is a little more trouble but it is worth it,  Enjoy!

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      Green Beans Au Gratin

      Source:  Southern Living 1980 Annual Recipes, page 116.

      Ingredients

      • 1 pound fresh green beans or 2 cans green beans, drained
      • 1/4 cup butter
      • 1/4 cup all purpose flour
      • 1 teaspoon salt
      • 1/8 teaspoon dry mustard
      • 1 1/2 cups milk
      • 1/2 cups swiss cheese shredded
      • 1 1/2 tablespoons Parmesan cheese grated
      • Paprika
      • 1/2 cup slivered almonds
      • or canned onion rings as topping

      Instructions

      • Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly.  Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside.  Or open 2 cans of green beans, drain and set aside.
      • Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
      • Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
      • Place in a 350 degree oven and bake until bubbly.

      Meal on the Grill featuring Roasted Corn on the Cob

      My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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      Meal on the Grill

      David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
      Course Main Course, Side Dish
      Cuisine American
      Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
      Total Time 30 minutes
      Servings 4
      Author David Calhoun

      Equipment

      • grill

      Ingredients

      • 4 ribeye steaks
      • 4 ears corn on the cob fresh
      • 1 pound fresh asparagus
      • 1 yellow onion
      • 4 jalepenos
      • 1 bottle Tex-Joy Seasoning
      • 1 bottle extra virgin olive oil
      • coursely ground black pepper
      • worcestershire sauce in spray bottle
      • Pam Cooking Spray
      • kosher salt

      Instructions

      • Soak the fresh corn in water for 10 minutes.
      • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
      • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
      • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
      • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
      • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
      • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
      • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
      • Eat and enjoy!
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