scalloped potatoes, home-made bread, and the power of choice...

Cheeky Chick on kitchen cup

Making individual scalloped potatoes! I saw this recipe somewhere... can't remember where... but thought I'd give it a try. It's pretty simple, basic, and good! And since our grandson loves potatoes (almost any kind), I thought this would be a possible new addition to our normal everyday menu (which has gotten a bit boring over these last 2 years). Besides, I had 2 baking potatoes in the pantry that would be growing eyes if I didn't do something with them soon.

And I have to say that it went over well. The first time I made it, I didn't have any heavy cream, so I just used evaporated milk (which we always have for both my tea and the feral cats' cream). This second time I did use the heavy cream - both were good!

Here is a picture: (minus the one I ate as a sample check)

And here is the recipe: (easy peasy)

Ingredients:

Unsalted butter (for ramekins)

1 1/4 cups shredded cheddar cheese (I use triple cheddar)

1/2 cup grated parmesan cheese

1 Tbsp finely chopped chives (I use onion)

1/4 tsp AP flour

1 1/4 lbs potatoes (sliced thin)

kosher salt and fresh ground pepper (1/4 tsp each unless you like more salt)

1 cup heavy cream (can use evaporated milk)

Directions:

Butter ramekins well

Preheat oven to 350 

Combine cheddar, parmesan, chives, and flour

Add potatoes and mix well

Add salt and pepper

Then 

divide half the potatoes/cheese mix into the 6 ramekins,

pour half the heavy cream divided among the 6 ramekins

And repeat with a 2nd layer of potatoes and heavy cream

Put ramekins on baking sheet and cover with aluminum foil

Bake 45 mins at 350

Uncover and bake another 15 mins in 425 oven.

Run a knife around the edges before serving.

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Also DH has a retired male friend that has taken to baking fresh home-made bread. He actually makes really good loafs of white bread... and has been bringing some over to us. It reminds me a little of eggbread. But  since we basically only eat bread slatered with unsalted butter  and heated in the Aga with our coffee/tea every morning, it works out well. 

Here is a picture of his recent gift:

Now it's not gluten free - so outside of tasting a tiny bit, I stick with my Canyon BakeHouse GF bagels and sliced bread (although I have cheated on occasion and had a bite of Central Market's pretzel bread - which we all love).

I'm not sure if gluten is a problem for me. But my niece who is a Pediatrician told me it wouldn't hurt to try going gluten free for a few months and see what I thought. So I have. It hasn't been that hard. The conclusion I've come to these last 6 months is inconclusive. I don't think I have an allergy to gluten... but I may have a sensitivity to too much of it. The reason I say this is because I can cheat on occasion with no bad results. But if I cheat too much, I have a problem.  It's a choice. 

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The more I think about it, everything we do in life is a choice. It may seem sometimes that we don't have a choice... but I think we always do. Here are a few sayings I've come across recently about 'choice'.

...and this last one is the kicker:

Thanks for visiting! (It was a good choice - I hope)

Hugs virtual,

Rian