Crowd Pleasing Scalloped Potatoes

Christmas Dinner 2014 

was at my home this year. 

This is one of the 

many recipes I prepared 

The main course was a ham 

I ordered from Honeybaked Ham.  

It made it easier for me to focus 

on sides and desserts 

for 20 people. 

This recipe was the number 1 favorite. 

Scalloped Potatoes Ingredients

Sliced Potatoes with the mandoline

Scalloped Potatoes with cheese sauce BEFORE

Scalloped Potatoes with Cheese Sauce AFTER

Scalloped Potatoes (single serving)

INGREDIENTS

• 8 large baking potatoes
• 1/2 cup butter
• 1/2 cup flour
•  4 cups heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups monterey jack cheese, grated
• 2 cups cheddar cheese, grated

DIRECTIONS

• Preheat oven 350 degrees
• Spray a large foil roasting pan with cooking spray
• Peel and slice potatoes. (Note: I use a mandoline to get consistent slices.  Mine is a cheap one from Walmart as I am very afraid of slicing a finger off)
• Place potatoes in a bowl of cold water while cooking the cheese sauce
• Melt butter in a sauce pan over medium heat
• Whisk in flour until well-combined
• Whisk in heavy cream, salt, black and cayenne pepper, and 2 cups of monterey jack cheese
• Reduce heat to a simmer; continue to whisk until sauce thickens slightly
• Whisk in 2 cups of cheddar cheese
• Place potatoes in the large roasting pan evenly
• Pour the cheese sauce over the slices
• Cook 1 hour to 1 1/2 hours until top is golden brown
• Add 1 cup of grated cheese on top and bake another 10 minutes (Optional)
• Let sit for about 10 minutes and serve 

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Grilled Italian Sandwich

I was inspired to grill this sandwich after watching Curtis Stone make an outdoor grilled cheese sandwich on The Chew last week!

The only ingredient I copied from his recipe is the ciabatta bread. I knew the'd be no way my son, Ryan would even attempt to eat a sandwich with gruyere, Brie and nectarine chutney. I love all these ingredients so I will have to attempt that one another day. 

Now, on this sandwich, we had to divide it as we like different things! Ryan used red pepper mayo, salami, ham, tomatoes, red onion, and cheddar cheese!  I used fresh mozzarella, tomatoes, and fresh basil from my garden. I drizzled my side with balsamic vinegar. 

Before we "dressed" our sandwich, I brushed the bread with olive oil, rubbed a garlic clove on it, and sprinkled it with salt & pepper. Ryan grilled it until just lightly toasted. We "dressed" it, brushed a light coat of olive oil on the outside of the bread, then put it back on the grill just long enough for the cheese to melt. 

The bread was crunchy on the outside and soft on the inside. Ryan did not like his bread so crunchy, but he did eat his entire half of the sandwich. Mine was delicious. The creaminess of the mozza cheese with the tomato and basil complimented the crunchy bread. I think I might try French bread or a baguette next time, though! Just because!