16 responses

  1. Jennifer Jo
    April 16, 2012

    I love how you make cooking sound so logical and do-able.

    My favorite potatoes are Julia Child’s recipe (I think): potatoes sliced thin and simmered in a pot of cream with a bay leaf and clove of garlic before being dumped into a casserole pan, sprinkled with a bit of Gruyere, and baked.

  2. Carolyn
    April 16, 2012

    Love this post….my mouth is watering. You make it look so easy. I agree with your comment about scalloped potaotes – I often find them bland or watery. When I do make them, my go-to recipe is from an old Best of Bridge cookbook.

  3. Ann
    April 16, 2012

    We had ham and scalloped potatoes for dinner last night too! Except I forgot that I had to be at the Garden Show all day, so I left instructions for dinner with my husband. I don’t know if he was happy, but he pulled it off. We had chocolate brownies with ice cream and chocolate sauce for dessert.
    I often make Julia Child’s Gratin Dauphinois instead of scalloped potatoes – so good, but a lot of butter!
    Now do you have any recipes for leftover ham:)?

  4. JulieVR
    April 16, 2012

    Why I just did a round-up of recipes over at the Family Kitchen! http://blogs.babble.com/family-kitchen/2012/04/10/10-delicious-uses-for-leftover-ham/

  5. EB
    April 16, 2012

    I have the same angst about scallopped potatoes. Not enough flavour and sometimes my potatoes aren’t fully cooked. I just tried an au gratin recipe that instructed me to parboil the sliced potatoes with 2 cloves of minced garlic in the water. Delicious! Seems logical that it could be tried with the scallopped version. My potatoes broke apart, but yum!

  6. Korena
    April 16, 2012

    This is the only scalloped potatoes recipe that has ever worked for me, but I had totally forgotten about it, so thanks for the reminder! I made a different recipe this Easter and ended up with a watery, curdled mess. Yech. Yours look so creamy and delicious.

  7. Laurie from Burnaby
    April 17, 2012

    For left over ham you can make ham and pea soup (it’s better if you have a bone to simmer, but if not just cut up the ham and put it in). You can also make eggs benny (doesn’t really use up much ham, but it’s a favourite in my house). You can also make real ham and cheese sandwiches. You can slice up the ham and freeze it in small batches to use whenever the mood occurs to you. Then there’s quiches, fritatas, and ham pies (ham and onions and potatoes cooked in little pies with a white sauce to moisten them) lots of things :)

  8. Corry
    April 17, 2012

    I love your blog! Thanks so much for the Chocolate Chunk Browned Butter Blondies recipe. I was thinking the exact same thing with our abundance of Easter chocolates. I’m definitely going to chop of those chocolate eggs and throw them in this recipe. :)

  9. Vincci
    April 17, 2012

    That sounds so delish! Like a classic Sunday dinner – sounds like you had a good weekend!

  10. Stephanie
    April 17, 2012

    Since I’m always the baker and never the cook I am filled with horror when I realize that an entire meal and its timing is up to me (like when I throw a dinner party instead of a brunch). This post made me sigh with relief even though I don’t have any dinner parties coming up. Saving it for later when I start asking myself how on earth I’m going to get all the food to be ready at the same time.

  11. Sheila
    April 17, 2012

    I am with you on the scalloped potatoes…one of those things I always stay away from as mine never taste as good as everybody elses…I do love them though(have even resorted to the dried kind that come in a box when desperate) I have to try the warmed chocolat chunk blondies though…sound delish.

  12. jenna
    April 17, 2012

    My mom has mastered the art of scalloped potatoes and passed the technique on to lucky me! Use chicken stock instead of milk or cream….. make your roux and stir in the stock (this is called a veloute I believe) you can use milk if you run out of stock and it needs to be thinned a bit. Then season with salt and pepper and a large dollop/generous tablespoon of grainy mustard (or whatever mustard needs using up). In casserole dish place your sliced potatoes (raw) layered alternately with sliced onion and sprinkled with chopped garlic (lots if you have it!) pour sauce over top of potatoes and sprinkle with cheese if desired then cover with foil (trying not to press onto top or cheese will stick to foil) and bake covered for an hour ish then uncovered until nice and brown and bubbly! A delicious accompaniment to the ham or salmon or…. anything really!

  13. Barb
    April 18, 2012

    What a great sounding meal! Very Easter dinnerish. I like to recycle my chocolate bunnies, too!

  14. Gracie
    April 19, 2012

    These look sooo good, you have me thinking about Thanksgiving!

  15. Faith
    May 30, 2012

    Silly question: Did you use a precooked ham for this? Thanks!

  16. easy potato salad recipe
    February 20, 2014

    Greetings! Very helpful advice within this article! It is
    the little changes that produce the biggest changes.
    Thanks a lot for sharing!

Leave a Reply




Back to top
mobile desktop