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First off, I have to apologize.  I made this recipe for my family at Easter and I was going to post this immediatley after that, but I couldn’t.  You see, I started a new job last week, and at my new job I actually have a pretty full day.  This isn’t much of an excuse, but it’s better late than never, right?  Now onto the Easter (or I guess we can call it Sunday Supper) recipe.

Weekly Recipe Attempt: Cheese Scalloped Potatoes

I know the picture looks like a big pot of goo, but it tasted absolutley delectable.  It was a bit like goo (I added extra cheese) but it was delicious goo nonetheless.  I usually take the Sandra Lee approach to all recipes, but this time, I decided my scalloped potatoes were going to be from scratch, as opposed to a box.  The jury’s still out as to which one is better.  The ones from the box are pretty darn good.

Emeril’s recipe in particular caught my eye because of the short list of ingredients.  Seven.  Seven things go into a pot and they bake in the oven.  Pretty simple.  Even I couldn’t screw this up, and I didn’t.  I would, if I were you, I didn’t so let’s not be lemmings, follow the directions when they tell you to put the potato layers into a flat baking dish.  I had just bought a new cooking pot thing (red receptacle in the picture) as a present to myself for my new job and really wanted to use it.  This caused the goo to be more gooey as opposed to the usual little crunchy topped scalloped potatoes that you usually get with these types of dishes. 

All in all, I give this recipe an 8 out of 10.  It was good, and accompanied the ham very well, but it wasn’t great.   It was easy, but I still had to slice a whole lot of potatoes without a mandolin.