I remember my mom making this whenever we had company for dinner. This is the perfect “company’s coming” type of dish. It has your meat, starch, and vegetables all rolled into one casserole dish. It’s hearty, delicious, and different from the standard lasagna or baked chicken that are easy fall backs for entertaining. You can prepare it, put it in the oven, and get your kitchen cleaned up in time for company to arrive. Serve it with a tossed salad and a fresh baked loaf of French Bread, and you have the perfect meal.Pin It
My son Scott loves potato chips. Since potatoes are in the “dirty dozen”, I try very hard to just get organic potato chips. But, organic potato chips are SO EXPENSIVE. It doesn’t seem worthwhile to even buy that little tiny bag. Recently, Scott brought me a potato and said, “Can you make me some potato chips?” I love the fact that he deduced that potato chips come from potatoes, and that he was confident I could produce them. Which I did. They were amazing. Kaylee came home from softball practice and ate the leftovers, then asked if I would make them for her the next morning for her lunch. I will never purchase bagged potato chips again.Pin It
This is the perfect side dish for just about any meat main dish, from meatloaf t0 leg of lamb. I LOVE scalloped potatoes. I didn’t used to make them because I worked and would get home so late to be able to put them in the oven and have them cooked in time for dinner, so to me they became a “special” side. Despite having my menu planning help me to know what to prepare when and how to have it ready in time for dinner, in my mind, scalloped potatoes are special.Pin It
This is the perfect side dish for just about any meat main dish, from meatloaf t0 leg of lamb. I LOVE scalloped potatoes and au gratin potatoes. I didn’t used to make them because I worked and would get home so late to be able to put them in the oven and have them cooked in time for dinner, so to me they became a “special” side. Despite having my menu planning help me to know what to prepare when and how to have it ready in time for dinner, in my mind, scalloped and au gratin potatoes are special.Pin It
Because of a really bad incident in WWII with my grandfather’s unit involving some bad potato salad and several resulting deaths, my family members have never been big potato salad eaters.
Apparently, I made this recipe up because it is made and served right away, avoiding any bad spoilage issues. My mom always made this dish to go with barbecued chicken. It is the perfect flavor accompaniment for the tangy smokiness of the sauce. She insists that I made the recipe up one night when she made BBQ chicken. I honestly can’t remember that, and I can’t remember her ever not making it. But I’ve always been very active in the kitchen, so it’s possible that as a child I came up with the recipe.Pin It
You can cut these steak fry size or quarter small sweet potatoes. Since my husband ensures that I have every kitchen gadget known to man, I have a commercial strength french fry cutter. Cutting sweet potatoes down to regular french fry size is very tasty. The large cut is perfect. When you get it just right, they are crunchy on the outside and soft on the inside. Yummy!Pin It