Tuesday, October 12, 2021

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)


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)


Butter ramekins well

Preheat oven to 350 

Combine cheddar, parmesan, chives, and flour

Add potatoes and mix well

Add salt and pepper


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.


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. 


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,



  1. It was definitely a good choice to visit.
    The potatoes sound GOOD. And yes, life is indeed about choices. Lots of choices. And doing nothing is also a choice.

    1. Doing nothing is definitely a choice... and one I'm rather fond of.

  2. Those little scalloped potato cups look delicious--the recipe sounds really good too, I wonder if I could just combine & bake everything in a square glass dish? Rian I had to smile at you keeping evaporated milk for feral cats. Very nice of you!

    1. Of course you can make the scalloped potatoes in a square pan. The first time I made them I filled 4 little ramekins and had enough to fill a small square pan on the side. I just like the individuals as sometimes grandson likes to eat in the middle of the night and then he can just take it out and warm it up.
      As for the evaporated milk - some of our feral cats are addicted to it. We can give them canned food and treats.. but they'll hold out for their cream.

  3. I love your recipe and will have to try it sometime. And thanks for the reminder about how karma works! :-)

    1. It's a pretty good recipe and one could probably replace the heavy cream if desired.
      As for karma... I imagine you mean cause and effect as choice and consequence. Yes, this is how it works.

  4. Thanks for the mini scalloped recipe.

  5. That looks good and I like the ramekins. They make it look so special. I agree with E.C.--doing nothing is a lovely choice.

    1. It is good, Patti. And I agree with EC too.

  6. The recipe looks soooo good, as does the bread. I got my food sensitivity blood work test results back yesterday, and of the 29 items my gut has an issue with, egg whites and YEAST are two. No grains (except corn, barley, oats and amaranth), not gluten. Yeast of all things. So I'm drooling over that photo of the bread and trying to remember now that it will be my CHOICE whether I disregard the naturopathic doctor's instructions to eliminate all the foods I have an intolerance to or not (and waste the absurd amount of money I've had to spend in the past six months if I choose to ignore -- lol).

    In other words: Your post about choice is timely!!!!

    1. Yes, it is a choice. You might eliminate them for a while, then cheat a little with one and see what happens. I find (and this is just me) that I can cheat 'a little' on occasion without any dire results. Good luck!

  7. those potatoes look divine, i always have those ingredients on hand. i am surprised you were able to fill 6 ramekins with only 2 potatoes!! we are potato lovers, have to have them every night or dinner is not the same!!

    my knitting teacher bakes bread, all the time and is amazing at it. i got a loaf when i came home from the hospital!!

    1. Some russet potatoes are huge! I generally pick medium size russet potatoes and small red ones... but sometimes the curb side pickup people give me absolutely huge potatoes, onions, and/or apples. Didn't even know some of those grew that large... (Had a red onion once as big as a grapefruit!)

  8. Live that last quotation!
    Personally, I think this gluten free stuff is over rated. Just my opinion.

    That bread looks divine!! And your scalloped potatoes, yum. I've never added cheese to scalloped before. I say, why not? Au gratin yes. (I too like everything potatoes)

    1. Anni, I'm not sure about the gluten free either, but if staying away from gluten will help my occasional week of IBS (or whatever), I'll try it.


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