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Cheesy Scalloped Potatoes that are Ahhh…mazing!

You may already have a scalloped potato recipe that you love.  However, do yourself and your family a favor and give this recipe a try!  Then once you try it, please come back and let me know if it is the new family favorite.  This recipe has been handed down through my family for years, and I decided to be very nice and share.  These, my friends, are cheesy scalloped potatoes that are ahhh…mazing!

It’s been a family debate over whether we should share special recipes.  One common belief is that if you keep the recipe secret everyone looks forward to you  bringing that special dish to family gatherings, right?  While this is indeed true, I am here to attest that your are still thought of when someone else makes your recipes.  I can’t tell you how many times I have made a special dish and stated to everyone, “Now you guys are going to love this because it is so and so’s famous recipe!”

Helpful Tips ~

There are a couple of different secrets I am going to share with you.  Mainly, just because I’m a nice gal! 😏

  1. This recipe is best if you cut the potato slices thicker.  You may be asking yourself, “If I make them thick, how can I ensure they will get done all the way when baking?”  There, my friend, is the first secret.  You need to parboil your slices.  Parboiling can be tricky because if you overcook them they will get too soft.  I truly can’t give you a specific amount of time needed because it depends on how many potatoes you are using.  I use the old fashioned fork test.  After about 5 minutes of boiling, I consistently and gently poke one of the potatoes with the fork to see if it is slightly soft.
  2. You are going to cook the sauce over the stove and then pour it over the potatoes in 2 layers.  Many people just layer cold cheese, however, by making a sauce you are creating a much more flavorful and saucy potato dish.
  3. Timing everything while cooking is one of the hardest things to learn for new cooks.  Once you put your potatoes on to parboil, you should start your cheese sauce.

How to Make Cheesy Scalloped Potatoes ~

Ingredients ~
  • 10-15 Medium Sized Russet Potatoes – sliced thick
  • 32 Ounce Block (2 lb) Colby Cheese -cubed
  • 2 Cans of Cream of Mushroom Soup
  • 2 Cans Milk (using cream of mushroom soup can)
  • Salt & Pepper – to taste
Directions ~
  1. Preheat oven to 350°
  2. Peel and slice potatoes.                                                                                                                                                   
  3. Parboil sliced potatoes for 10-15 minutes.  Check for softness with fork starting at about 5 minutes.  The time needed will vary according to thickness of potatoes.  You want them to be slightly soft.
  4. While potatoes are boiling cut cheese into cubes.                                                                   
  5. Mix cheese cubes, soup and milk in pan.  Cook over medium heat until completely melted, stirring occasionally so mixture doesn’t burn.                                                                                                                                                   
  6. Spray a 9 X 13 casserole dish with cooking spray.
  7. Drain potatoes.  Place half of cooked potatoes in casserole dish.
  8. Top with half of cheese mixture and salt and pepper to taste.                                                                 
  9. Layer remaining potatoes on top of cheese mixture and then top with remaining cheese.  Sprinkle again with salt and pepper to taste.
  10. Bake for 45 minutes to an hour.  We like ours with the cheese browned quite a bit so I bake it for the longer amount of time.
More Tips for those Cheesy Scalloped Potatoes that are Ahhh…mazing ~
  • If your casserole dish is filled to the top, place it on a foil lined baking sheet to catch spillage of cheese as it melts.
  • Since parboiling potatoes can be tricky to get the perfect consistency, I always insert a fork into my casserole when done to ensure they are completely cooked through.  If they still seem a bit hard but your top is browned, put foil over them and bake for 15 minutes or so longer.
  • Since you are parboiling the potatoes, there is no reason to cover with foil when first baking.  However, see bullet above for example of when you may need foil.

I get requests to make this recipe ALL THE TIME.  I sometimes feel like I should stop making them for awhile because I don’t want people to get bored with the side dishes.  However, they just keep requesting them.  This alone tells you how awesome they really are!

Also, if you are thinking that your family may not like them because it is Cream of Mushroom soup, stop thinking that right now.  If it is that big of an issue just don’t let them know what is in it.  I promise you that once you make that cheese sauce, they will have NO idea!

What’s even better is that these potatoes can be paired with so many different meat items.  In fact, they would go awesome with the Smoked Poor Man Burnt Ends that I wrote about…see that by clicking here!  Heck, there are times we warm them up the next day (that is IF there are any leftovers) and have just potatoes for dinner!

As always, good food keeps people coming back….so be sure to give this one a try!

Printable Version of Cheesy Scalloped Potatoes that are Ahhh…mazing ~

These cheesy scalloped potatoes are a family recipe that has been handed down for years.  It has a special ingredient that you don't see in most cheesy potato recipes.  This will quickly become your family's favorite go to for scalloped potatoes!

Happy Cooking ~

Mimi

Pineapple Upside Down Cake – Family Recipe

 

I am sharing with you our family recipe for Pineapple Upside Down Cake.  It’s not much different than many recipes I have seen over the years.  However, there are a couple of different ingredients that make this cake FANTASTIC!  Seriously, loved by everyone who eats it!  My own son always states, “How is it that I don’t really care for pineapple, yet I LOVE this cake?!”

Step by Step Instructions~With pictures:

The directions in recipe format are included below, but I wanted to share step by step pictures.  I think making a pineapple upside down cake for the first time (or if you don’t make it very often) can be a very intimidating recipe.  It actually is much easier than most people think!

Start out preheating your oven to 350 degrees.  Put a stick of butter in your 9 X 13 pan.  Put in oven (you can do this while preheating) to melt.

While the butter is melting, I open the can of pineapple slices and strain over a bowl to reserve the juice for later.  Let that sit while you are completing the next steps so it has time to drain sufficiently.

When the butter is completely melted, remove it from the oven.

Next, pour the brown sugar evenly over the melted butter.  The recipe calls for about 1 1/2 cups of brown sugar.  I play with this a little.  I tend to use a bit more to make a thicker topping.

                                                                                                       

Now you will add the pineapple slices on top of the brown sugar mixture.  If you want the cake to look more uniform, I would suggest using six pineapple slices.  When making it just for my family I go ahead and cut the other slices in half to add them to the cake as well (this just doesn’t look as pretty if you do this, but gives your more pineapple.)

After placing the pineapple rings on the mixture, open the can of crushed pineapples and strain them over the same bowl.  Once again, you are reserving this juice for later in the recipe.

While the crushed pineapple is draining, you will want to place cherries in the middle of the rings.  ***Remember to place the cherries upside down so that when you turn the cake over it will look prettier to see the tops of the cherries.

Now it is time to add the crushed pineapple in all of the areas that are still exposed with the brown sugar and butter mixture.

Next you will blend the cake mix.  (you can start this step earlier if you wish to have it blending while you are working on the topping.  This will just depend on what method you use for mixing.)  When I first started making this recipe (which was handed down by mom–which was handed down by her mom….you get the picture), I did not have a mixer.  Thus, when I first began I followed the recipe directions in this order.

I use a yellow cake mix.  You can make it from scratch, but seriously, you do not need to.  If you follow these next steps, you will have a very moist cake that tastes delicious!

Follow the instructions on the back of the cake box  ***EXCEPT***, substitute the reserved pineapple juice in place of the water.  I laugh at this point, because my first time making pineapple upside down cake was a disaster.  My mother told me to substitute the pineapple juice … so I did.  However, I substituted it for the oil….not a good turnout!   You still need oil!!!

                                                                             

After blending according to the directions on the box, you will layer the cake mix over the topping mixture.

Once you have poured all of the cake batter over the topping, you will bake at 350 degrees for 35-50 minutes.  I understand that this is a very large amount of a time gap for baking.  I initially set the timer for 35 minutes.  This cake always takes longer than a simple cake mix.  I then check it at 35 minutes (with the toothpick test) and then reset the timer at 5 minute intervals.  PLEASE DON’T FORGET TO SET YOUR TIME EACH TIME YOU RESET!  You have put a lot of work into this cake, so be careful to continue setting the timer.

Once the cake is done baking, remove from oven and let cool for about 5 minutes.  While it is cooling, you need to get a long cake plate, cookie sheet or large tray in which to invert the cake on.  In my example today, I covered mine in foil, as I was traveling with it and wanted to be able to secure it well for travel.  I prefer to not use a foil liner as it is not as pretty.

When you are ready to turn the cake over, place your large tray over the top of the cake.

Carefully turn the cake over, while holding on to the tray underneath to flip.

 

Next, you will carefully lift the cake dish from the top of the cake  You may need to let it sit for a minute for all of the topping to drop from the cake pan to the serving dish.  I then use a butter knife to place gently under one edge of the cake pan to help lift the cake pan up and away from the cake.

                                         

And there you have it!!!  A wonderful cake that has been a family favorite for years.  It even makes it onto the birthday list many times!

Once you have tried this recipe, let me know how yours turns out!

 

 

 

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