I can’t believe it’s already time to start talking Easter dinner. Actually, I’m probably already a little late to the game, because I’ve already seen some Easter recipes popping up. Hopefully you haven’t planned your menu yet, because I’ve got a few recipes for you over the next couple of weeks. And don’t worry if you have already planned, I have a few posts for leftovers, too! And most of these recipes really would be good at anytime, not just for a holiday.
I love Easter dinner. One of the main reasons I love it so much is that it is one of the few times of the year that I get scalloped potatoes. There is just something about ham and scalloped potatoes that goes perfectly together. I’ve actually been sitting on this recipe since January, when my husband got a ham from work, and when I went to cook up a ham dinner one Sunday night, I started searching for a great scalloped potato recipe.
Usually scalloped potatoes are super rich – filled with cheese and bacon and milk or cream or cream of something soups. I was so intrigued when I came across this recipe. No milk? No cream? Not even any cheese????
So I had to try these. But of course, I couldn’t have scalloped potatoes without cheese. I think that’s some sort of crime against scalloped potatoes, isn’t it?? I’ll be honest – I wasn’t expecting to love these. But guess what? They were pretty much awesome. They were perfectly tender and creamy and hit all the notes of your typical high-fat scalloped potatoes, but these are so much better for you than so many recipes out there. Less calories and fat without sacrificing flavor? Count me in!!
How do you eat your potatoes on Easter?
- 5 large potatoes, peeled and thinly sliced
- 3 tablespoons butter
- ¾ cup chopped onion
- ¼ cup flour
- 1¾ cups chicken broth
- 2 tablespoons mayonnaise
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
- Preheat the oven to 325F. Grease a 2½ quart baking dish. Layer the potatoes in the baking dish.
- In a saucepan, melt the butter. Add the onions and saute until they are soft and translucent. Add in the flour, and whisk to combine. Cook for a minute or two. Gradually whisk in the broth, mayonnaise, salt and pepper. Cook until thick and bubbly.
- Pour the mixture over the potatoes. Top with the cheese, then sprinkle with paprika. Cover and bake for 2 hours, or until tender.
- adapted from allrecipes