Tastes Better than it Looks
I was pleasantly surprised when this dish came out good!
It was one of those nights where I didn’t have much of anything in the kitchen, but I had to use up scraps. Potatoes, half a bag of frozen vegetables, and slices of cheese. What a better way to stretch a buck than by using what you have and seeing what comes out of it. I knew that there was a chance that whatever I made could not be edible, but I tried anyway. When I looked at the end result, I had to close my eyes before putting it in my mouth. It didn’t LOOK bad, but I had no idea what it was going to taste like. And it actually tasted pretty good! Good enough that I am going to make it again.
In the Pan
It is a vegetarian dish. I didn’t want to open up a package of chicken just to use one little part. Because wrapping up opened meat that you aren’t going to use the next day is a pain in the neck if you do not have air-tight containers. This could be a brunch meal or small dinner. Definitely not something to entertain with, but a dish for yourself perhaps. It’s ugly but delicious. You can also substitute or add ingredients based on what you have leftover. Casseroles of this kind are great for using up leftover food. Throwing away food didn’t happen when I grew up, and it sure isn’t starting now.
I did wind up using too much butter and oil. I find it hard to gauge how much melted butter you need. Next time, I am going to start with half of what I think I need. I don’t want to be struck in the eye by boiling hot butter again. Also, the slightly burnt cheese scared me. It didn’t taste burnt, though. So I guess that was ok.
SCALLOPED POTATOES WITH VEGETABLES
2 medium potatoes, thinly sliced
1 cup frozen vegetables (I used broccoli, string beans, and mushrooms)
1 – 2 tbsp of butter
1 tbsp of canola oil
1 tbsp of dried parsley flakes
3-4 slices of Chedder cheese
Salt and Pepper
1. Melt the butter, oil, and parsley flakes in a saucepan. Once melted, take away from heat and leave to the side.
2. Peel and slice the potatoes. Layer some of the potatoes on the bottom of a baking dish.
3. Layer the vegetables on top of the potatoes.
4. Layer the rest of the potatoes on top of the vegetables.
5. Drizzle the melted butter over the potatoes and vegetables.
6. Salt and Pepper it.
7. Lay the cheese slices on top of everything.
8. Place in a 250 degree oven for 20 – 30 minutes, or until potatoes are tender. Cheese will slightly brown.
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