Scalloped potatoes

Since we had lots of cheese, milk, and potatoes to use up I decided to make scalloped potatoes. This is an easy side dish anyone can make. All it consist of is potatoes, cheese, salt, pepper, nutmeg, butter, and milk. Also it is very easy to assemble and all you need to do after putting it together is put in oven for 50-55 minutes. Out comes potatoes with cheesy goodness. You can also make this ahead and keep in fridge then take out and bake. Below is the recipe.


Scalloped Potatoes

Ingredients:
3 potatoes, cut into thin slices
1 cup shredded cheddar cheese
1/2 cup shredded parmesean cheese
1 1/2 cups milk
garlic salt
pepper
1/4 tsp. nutmeg
2 tbsp. butter

Directions:
1. Preheat oven to 350 degrees F.
2. Peel potatoes and cut into slices. Place in salted water so color does not turn brown and it releases some starch, about 5 minutes. Drain and pat dry with paper towel.
3. On stove heat milk, nutmeg, and 1 tablespoon of butter on medium heat. Stir and let milk mixture simmer until it has thickened a bit. Mix the two cheese together. Add a cup of the cheese to the milk mixture. Stir and simmer mixture until it is thick and coats the back of a wooden spoon. Set aside.
4. In a glass baking dish, place sliced potatoes in an overlapping circle. Add garlic salt and pepper. Pour 1/4 cup of cheese sauce mixture onto potatoes. Repeat with remaining potatoes and cheese sauce mixture. you will have 3 layers. Top with the remaining 1/2 cup of shredded cheese mix.
5. Place in 350 degree oven for 50-55 minutes or until potatoes are tender, cheese is bubbly, and top has slightly browned. Serve immediately.

Baked butternut squash and potato fries

Fall is a great time of the year for squash vegetables-butternut squash, acorn squash, spaghetti squash, and yellow squash. I bought a nice size butternut squash at the local farmer's market. I usually either make butternut squash soup or make a puree. As I saw a posting on facebook about squash, I asked what else I could make. I also saw online an article about making butternut squash fries. This seemed like a nice way to get my nephews to eat vegetables with them not even knowing they are eating vegetables. (Also since most kids like to eat french fries, I thought butternut squash would be a nice change). The article was telling you the way to make the fries without them coming out soggy and not crispy. The secret was to salt the butternut squash because salt will bring out the moisture. It says to soak them in salt water for 10 minutes then pat dry. After that I decided to salt a bit more and let them sit another 10 minutes. (You might think this would make the squash salty but it did not). Then place the potato and butternut squash fries on an baking sheet lined with foil and oiled. Bake in 400 degree F oven for 15-20 minutes or until crispy and just turning brown, flip the fries over halfway during the baking. The result I got was crispier and crunchier fries. I gave one to my nephew and he thought they were sweet potato fries. This will be one of my kid friendly recipes I will have to keep in my recipe collection. Below is the recipe.

Butternut and Potato French Fries

Ingredients:
Top half of butternut squash, cut into thin matchsticks
2-3 potatoes, cut into thin sticks
salt
pepper
Cooking oil spray

Directions:
1. Preheat oven at 400 degrees F

2. Cut butternut squash and potatoes into thin sticks. Place in bowl with water. Salt the water. Let sit for 10 minutes.

3. Drain water and pat the butternut squash and potato sticks dry with paper towels. Place in bowl and salt again. Let sit for another 10 minutes.

4. Line a baking sheet with foil and spray the cooking oil all over the foil. Place the fries on the baking sheet. Spray the tops of the fries with the cooking oil spray. Place in the preheated 400 degree F oven and bake for 15-20 minutes or until the fries are crispy and lightly browned.

5. Take out of oven and let cool. Place in serving bowl and serve. If not serving immediately, just before serving reheat in 200 degree oven for 5-7 minutes until hot.