A very Hippity Hoppity Easter to all my readers! I hope you get out there and hop around as much as you can and that you won’t worry about looking kooky. After that long Maine winter you deserve it! Burning a few calories is a good idea since the Easter dinner is sure to be delicious!
What goes perfectly with Easter ham? Of course, potatoes! Peter Rabbit ate a lot of carrots and I am sure he would be delighted to have some cheesy potatoes as a change of pace. Try this easy recipe for scalloped potatoes, you can even make this a day beforehand and heat it up for your holiday dinner. Here comes Spring, BonAppetit!
Easter Scalloped Potatoes
1/2 cup milk
1 teaspoon Italian dressing
1/2 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon black pepper
3 boiling potatoes cut into 1/4 inch thick slices
2 Tablespoons butter
1/2 cup grated Cheddar cheese
1/2 cup Parmesan cheese
1. Preheat oven to 350 degrees. Coat a 2 quart casserole dish with cooking spray.
2. Combine milk, Italian seasoning, salt, onion powder and pepper in a small
3. Arrange cut potatoes in a casserole dish and pour milk mixture over potatoes. Dot with butter, cover and bake for 1 hour or until potatoes are tender.
4. Remove from oven and uncover. Sprinkle cheeses and paprika over potatoes. Bake uncovered for 8-10 minutes or until cheeses are melted. Serve hot!