Updated: Feb 13
I’ve been scarce on here the last little while, and I’ve been missing it... I hope y’all enjoyed your holiday! Ours was nice and quiet, just the way I like it. As much as I love Christmas, I also dislike it ha-ha. It has become so commercialized and stressful, but now that the kids are older, we just spend time with family and friends and enjoy good food, I mean, that’s what the holidays should be about right? One of the things my dad always does at this time of year is getting a turkey smoked and it is so wonderful, for those of us that don’t really eat pork it’s like our ham lol. We usually eat it cold, sliced dipped in a hot -sauce or in a bun with butter, yum. We tend to do something different for dinner each year, Turkey, stuffing, mashed potatoes, perogies, roasted brussel sprouts and carrots, curry lamb, roti and my uncles' wonderful caesar salad was on the menu this year.
2019 was quite a year for me, it was full of changes. My daughter moved back home, my youngest brother moved in, we moved into a more accommodating house, my daughter and I were in a car accident, my brother moved out lol, I had sinus surgery and we added a puppy to our family. Wow, that was a mouthful ha-ha. Will all that behind us 2020 is going to be an amazing year, I’m speaking it into existence. I’m feeling back to my self and have hit the ground running! Tee’s Cuisine has some new and exciting things coming for 2020😊
Over the break one of the new recipes I made was Martha Stewart’s slow cooker scalloped potatoes, I really believe anything that that woman touches is amazing. It was my first-time trying gruyere cheese- oh my why did I not try this sooner! It is so wonderfully creamy and cheesy; I will definitely be adding it to my mac n cheese. Back to the potatoes, they were brilliant, tender creamy and flavorful. My daughter and I both had seconds …and thirds, shhhhh. Although nothing needs to be changed with this recipe be sure to salt your potatoes well and the addition of a little smoked paprika would be nice. After making this recipe I realized I need a mandolin... it took quite some time to slice all the potatoes paper-thin lol.
I hope you enjoy the scalloped potatoes as much as we did! Please subscribe to stay up to date on all the deliciousness coming in 2020.
3 tablespoons unsalted butter, plus more for slow cooker
1 sweet onion, finely chopped
Coarse salt and freshly ground black pepper
1 tablespoon minced garlic
¼ cup all-purpose flour
1 ½ cups half-and-half
1 teaspoon dry mustard
Pinch cayenne pepper
1 teaspoon fresh thyme leaves, plus 2 sprigs
2 cups coarsely grated Gruyere cheese (8 ounces)
8 Yukon gold potatoes (about 2 ½ pounds), peeled and sliced paper-thin
Butter the insert of a 5-to-6 -quart slow cooker.
In a large saucepan, melt butter over medium heat. Add onion and sauté until translucent, about 8 mins. Season with salt. Add garlic and cook 1 minute more. Add flour and cook stirring constantly about 2 minutes. Gradually whisk in half-and-half; cook stirring, until sauce thickens and comes to a boil. Add mustard, ½ teaspoons salt, ¼ teaspoon black pepper, cayenne, 1 teaspoon thyme, and 1 cup cheese. Reduce heat and continue whisking 2 to 3 minutes more. Remove from heat.
Season potatoes with salt and black pepper. Layer half the potatoes evenly on bottom of the slow cooker, overlapping slightly. Pour half the cheese sauce over layer, spreading to cover evenly. Repeat layering potatoes and cheese sauce.sprinkle with remaining 1 cup cheese and thyme sprigs. Cover and cook on low until potatoes are tender when pierced with a knife, 6 to 7 hours(or on high for 3 to 3 ½ hours). Remove lid and allow potatoes to rest for 15 minutes before serving.
Recipe credit: Martha Stewart’s Slow Cooker