Ok....I know it's been forever since I posted. I'm sorry!! I have had a lot going on in my life and will continue to have a lot going on until my oldest son......*sniff sniff* graduates from high school. I am having a really really hard time with this......idk why but its very gut wrenching and heart breaking to me!! The thought that my son....my baby....is graduating and could potentially move out of my house....is just a little over whelming. So I've been in a funk lately and then planning a HUGE party for him and he got a job so I've been driving him to yet another place. Let's just say.......I've been busy!! ;)
Now you may notice that I'm posting a scallop potato recipe and my last recipe was a scallop potato recipe............BUT in my defense.....I was laying in bed one night thinking......I wonder what scallop potatoes would taste like with sage and bacon in the sauce?? Then I couldn't get that thought out of my mind until I tried it!! It was AMAZING the sage and bacon transformed the sauce/roux into something even more creamy and rich and extravagant....I can't even describe it enough to you, you will have to try it on your own to see what I'm talking about!!
So you basically follow the exact same recipe as before only this time right after pouring the milk in you add 1 T of fresh minced sage leaves and 4 slices of chopped cooked bacon. You want to add it before the sauce thickens so it has time to infuse all its wonderful flavor into the creamy sauce!! Here is the recipe from the previous post to make it easy on you!!
5 potatoes, sliced into thin slices
3 T flour
3 T fat (butter, oil, shortening, bacon fat...that's what I used)
2 cups milk
3 cups of cheese, any kind ie: cheddar, jack, pepper jack, swiss, mozzarella etc
1/4 tsp nutmeg
1/2 tsp season salt
1 tsp dijon mustard
1/4 cup panko bread crumbs
Grease a 1 qt baking dish with butter and preheat oven to 425 degrees. It's not necessary, but I stuck my potatoes in the microwave for 7 minutes before putting the casserole together. Next, in a small saucepan, place the fat and flour and cook over medium heat for about 3 minutes stirring with a whisk. Whisk in milk and continue whisking for about 5 minutes, until the sauce thickens. Add 2 cups of cheese, nutmeg, season salt, and dijon mustard. Mix well until all cheese is melted. Begin layering your casserole with potatoes in a single layer. Top with 1/3 of the sauce and 1/3 of the remaining cheese. Continue two more times then top with the panko bread crumbs. Bake for 20-25 if you pre microwaved the potatoes and 50-60 minutes if the potatoes were raw.
Gosh....I've been such a slacker this month!! I've only posted like 4 or 5 posts....but I really have been sick. It's not that I haven't cooked anything....cuz I totally have. Then I take pictures of it, load it to my computer and then I don't post anything because I've exerted all my energy getting to that point....I know....slacker!! But pneumonia really takes a lot out of you!! My family should be thankful I love to cook....cuz they mighta been real hungry if I didn't!! ;)
Sometimes you just need to eat down home, yummy for your tummy, hearty comfort food. I would definitely say that scalloped potatoes fall into that category!! What's better than ooey gooey cheesy potatoes? Um......not much!! These potatoes made me happy.....;) Oh....the chicken I made was purty tasty too!!
5 potatoes, sliced into thin slices
3 T flour
3 T fat (butter, oil, shortening, bacon fat...that's what I used)
2 cups milk
3 cups of cheese, any kind ie: cheddar, jack, pepper jack, swiss, mozzarella etc
1/4 tsp nutmeg
1/2 tsp season salt
1 tsp dijon mustard
1/4 cup panko bread crumbs
Grease a 1 qt baking dish with butter and preheat oven to 425 degrees. It's not necessary, but I stuck my potatoes in the microwave for 7 minutes before putting the casserole together. Next, in a small saucepan, place the fat and flour and cook over medium heat for about 3 minutes stirring with a whisk. Whisk in milk and continue whisking for about 5 minutes, until the sauce thickens. Add 2 cups of cheese, nutmeg, season salt, and dijon mustard. Mix well until all cheese is melted. Begin layering your casserole with potatoes in a single layer. Top with 1/3 of the sauce and 1/3 of the remaining cheese. Continue two more times then top with the panko bread crumbs. Bake for 20-25 if you pre microwaved the potatoes and 50-60 minutes if the potatoes were raw.
So tattoo man told me the other day that he had thought of a recipe to try but then forgot what it was.......um.....that is sooooo hot!! And can I just say how wonderful it is that he is sooooo supportive and cooperative with me over this blog and the time I spend coming up with recipes and preparing them and photographing them!! I just love him!! So.....I shared with him what I do when I come up with a recipe idea....I email it to myself so I will remember it!!
That is what I did the other night when I was laying in bed and thought of this one. How bad could mushrooms be that are stuffed with caramelized onions, bacon and potatoes??? Um.....not bad at all!! So....here is my recipe....now mind you I was just putting stuff in the pan so I will try to give you the best measurements I can!! Ready....set....COOK!!!!
2 potatoes, cooked (I just put mine in the micro and zap them for like 8 minutes)
1 medium onion, sliced in thin rounds
2 cloves garlic, grated on micro plane
5 slices of bacon, chopped into pieces
1/2 cup milk or heavy cream
1/2 tsp season salt (more or less depending on taste)
10 mushrooms, stems removed
1/2 cup shredded cheddar cheese
1/2 cup Parmesan
In a large frying pan fry bacon and onions until onions are golden brown and caramelized. Then add all the remaining ingredients except mushrooms and cheddar cheese. Mash and mix completely. Using a spoon, scoop heaping amounts of the potato mixture into each mushrooms. Top with grated cheese, dividing the half cup evenly among the potatoes. Bake at 450 for 15 minutes.
