Preparing a delicious family dinner can be a daunting task, but with the right recipes and a bit of planning, it can be a joyful event. Tonight's menu of Scalloped Potatoes, Roast Beef, and Fall Roasted Veggies, followed by a quick Sourdough Molten Lava cake for dessert, was a hit with everyone at the table. Not only did the meal satisfy their taste buds, but it also left you with plenty of leftovers for next week's family dinner.

Scalloped Potatoes: A Creamy Delight

The creamy and indulgent Scalloped Potatoes were a crowd favourite. Made with layers of thinly sliced potatoes, cream, milk, and cheese, this dish is a comforting classic that never fails to impress. The secret to perfect Scalloped Potatoes lies in slicing the potatoes thinly (use a mandolin if you have one ) and seasoning well, do not forget the salt and pepper. Last, but no least, bake in a HOT oven for perfect texture and that golden, crisp, and bubbly top.

My Famous Roast Beef: Tender and Juicy

Your Famous Roast Beef stole the show with its tender and juicy texture. Seasoned to perfection and roasted to a perfect medium-rare, this dish is a true crowd-pleaser. The key to a delicious roast beef lies in choosing a quality cut of meat, allowing it to come to room temperature before roasting, and resting it properly before slicing. Check out my recipe <<HERE>>.

Fall Roasted Veggies: A Colorful Side

The Fall Roasted Veggies added a burst of colour and flavour to the dinner table. Roasting vegetables like carrots, brussels sprouts, and beets enhances their natural sweetness and creates a caramelized exterior. Seasoned with salt and pepper, herbs and olive oil, these veggies are a healthy and delicious addition to any meal.

Sourdough Molten Lava Cake: A Decadent Finish

For dessert, I whipped up a quick Sourdough Molten Lava cake that was ready in just 10 minutes. The rich and gooey centre of the cake, paired with the tangy sourdough flavour, was a delightful end to the meal. Served warm with a scoop of vanilla ice cream, this dessert was simple, yet decadent.

With everyone enjoying the meal and leftovers already planned for next week (coming up Beef Ragout with Sourdough Pappardelle), tonight's family dinner was a resounding success. By planning ahead and choosing delicious recipes, you can create memorable meals that bring your loved ones together around the table.

Creamy Scalloped Potatoes

Shannon Peckford

Servings

8-12

Prep Time

20 minutes

Cook Time

75 minutes

Calories

375

Category

side dish

Creamy scalloped potatoes are the perfect side dish for any meal. We enjoy it with my famous roast beef or a holiday ham. Review the recipe, gather the ingredients, and the dish will come together quickly. You can also prepare it in advance, simply arrange in the baking dish (but don't bake), and store in the fridge for up to 2 days. When time to bake, remove from the fridge and let come up to room temperature (about 30 minutes) and then bake as normal.

Ingredients

• 5 pounds Yukon gold and/or red potatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoon all purpose flour
• 3 cups whole milk
• ½ cup heavy cream or half and half
• 1/2 cup white wine, water, or broth
• 1 tablespoon dijon mustard (optional)
• ¾-1 teaspoon kosher salt, to taste
• ½ teaspoon black pepper
• 3/4 cup water or chicken broth
• 1 tablespoon granulated onions or fresh minced onions
• 1 teaspoon garlic granules or 2 cloves, fresh garlic minced
• 1 tablespoon steak spice blend
• pinch cayenne pepper
• ½ cup parmesan cheese, grated (divided)
• 2 cups old cheddar, grated (divided)

Directions

1. Heat the oven to 400-425°F. I like a hotter oven for a crispier, more golden finished dish.

2. Prepare a 9x13-inch baking dish with parchment paper or lightly grease with olive oil and butter.

3. With a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).

4. In a large pot over medium heat, start preparing the roux (flour whisked into oil/butter). Melt the olive oil and butter. If using fresh onion and garlic, add now and sauté until soft and translucent, about 5-7 minutes.

5. Stir in the flour to create a roux, and whisk for 1-2 minutes. Then add the heavy cream, milk, wine, water, and/or broth) and continue to stir until thickened, about 5 minutes.

6. Stir in the dijon, salt and pepper, spices, half of the parmesan and cheddar cheese (reserve the rest for the topping) and cook and whisk until combined and smooth. Remove from the heat and let cool slightly.

7. Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.

8. Stack the potato slices and arrange them flat or upright for a pretty presentation in the greased baking dish. Pour any leftover sauce over the potatoes and cover with foil or the casserole lid.

9. Bake at 400-425°F for 30 minutes. Then remove the foil or lid, sprinkle with the remaining cheese and bake uncovered for another 45-60 minutes or until the potatoes are golden brown and cooked through.

10. Remove from the oven and let cool for about 10 minutes before serving to help the dish firm up. Sprinkle with fresh parsley if desired and enjoy!!