Thursday, March 21, 2013

Homage to the Potato ~ Not Just Another Scalloped Potato

Top O' The Day To Ya!

Hellooo Everybody!  As you can already see, we're keeping with our homage to the potato.  To not have full appreciation for potatoes seems, let's say...almost sinful! ;) Beth and I (Annette) want to make sure to stay true to our Irish heritage.  I'm sure there are quite a few Irish foods we could focus on, but, for some reason the potato just seemed to stand out. ;)
The recipe we will be sharing today is a typical potato favorite, but, I like to think I kick these Scalloped Potatoes up a bit. It's definitely one of my brother, Allen's favorite foods I make. (In all fairness, he's pretty easy to please food-wise). 
WARNING!! This is not the side dish you want to make if you're starting a diet. Just sayin'.
So, let's get this party started!

 Not Just Another Scalloped Potato


4-5 medium to large potatoes
1/2 cup medium onion thinly sliced
4-5 thinly sliced garlic pods (gotta have our garlic)
1/2 Red Bell Pepper-diced small (adds color and a little crunch)
3 Tablespoons butter-cut into small cubes
2 cans Cream of Mushroom Soup
1 cup Half and Half milk
4 Velvetta slices (the kind you make grilled cheese sandwiches with)
1 cup Colby Longhorn Cheese-grated
1  1/2 cups of Italian style Panko bread crumbs with 3 Tablespoons of melted butter mixed together well
1 teaspoon Paprika
1 teaspoon Lawry's Seasoning Salt
2 Tablespoon Olive Oil

Here comes the story!

First peel your potatoes and cut into medium sized slices.  Place your potatoes into a medium saucepan with cold water and bring to a slight boil.  I like to add a small chunk of onion to the water to infuse the flavor into the potatoes while cooking.  Continue cooking until the potatoes are still a little firm.  Drain the water off the potatoes and discard the onion you used in the cooking process.  Set the potatoes aside for later.

In a separate non-stick skillet get your Olive Oil to a simmer.  Add your Bell Pepper, Sliced Onion and garlic and saute until vegetables are translucent. 

Then add your Cream of Mushroom Soup and Half and Half Milk until slightly warmed.

In a 2 quart baking dish spray with Pam.  Put just a little of your liquid mixture in the bottom.  Place half of your potatoes in your baking dish (be sure and be gentle so you don't break up your potatoes).  Tuck in your small cubes of butter in between the potatoes. Take your 4 Velvetta slices and break them up and place them on top of the potatoes. 

Pour Half of the liquid mixture with the sauted vegetables on top.  Put the remaining potatoes on with the rest of your liquid sauce.  Cover with the cup of Colby Longhorn cheese.

Now for my favorite part! :)

Take your Panko bread crumbs, Paprika, Lawry's Seasoning Salt and 3 Tablespoons of melted butter and mix them together well.  Sprinkle this crumble on top of the dish and distribute evenly.  This gives the whole thing that little somethin' somethin'!


As I told you previously this is not a dish you make when you are watching your waistline.  This is the dish you make when you are having special company over or just want to make a home run with your family and friends. It's wonderful! It also will feed quite a few people and is great to warm up for another dinner. This is definitely one of those recipes you put a lot of your love into.

Well, Beth and I hope you all have a wonderful rest of your week!  We want to thank you for sharing this time with us!  Until next time...

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