As promised, here is one of the recipes that we made for our Christmas dinner this year. Scalloped Potato Casserole is good any time of the year, it has been one of our family standby recipes for quite some time. I’ve always thought of this recipe as something that you make when you hit a creativity block in your blogging journey. You know, those times when you’re trying to think of something different to make for dinner? Well, think no longer, this recipe will be there for you every time. I hope that you and yours enjoy it as much as we have!
The Ingredients: 10 red potatoes, 1 stick butter (cubed), 1/2 cup sour cream, 1 cup grated sharp cheddar cheese, 1/4 cup evaporated milk, 1/2 tsp. garlic and pepper seasoning, 1/2 tsp. dried basil, 1 tsp. dried chives, 1/4 tsp. cumin, 1/2 tsp. salt, 1/2 tsp. paprika.
Peel and dice the potatoes. Bring a large pot of water to a boil, cook the potatoes for fifteen minutes over high heat. Preheat your oven to 375 degrees. While the oven preheats, drain the cooked potatoes and stir in all of the remaining ingredients except for the cheese. Pour the potato mixture into a large casserole pan. Top with the cheese and bake for fifteen minutes or until the cheese is melted and the mixture is hot to the touch. Serves 6 (there’s rarely any leftovers from this one!).