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Grandma had been hiding her famous scalloped potato recipe from us for decades and then… grandma passed away.

Are you curious as to what that twist may be? Well, I’ll tell you: ham! These scalloped spuds are made just like your mother or granny would make them except that ham is also in the mix. Talk about a yummy addition! The chunky ham adds so much flavor and texture to the dish that you can easily eat it as an entree instead of a side. I am seriously considering making these spuds during the holidays. They would make an excellent addition to Easter dinner. The recipe says to use russet potatoes but feel free to use any variety that you have on hand or prefer.

This recipe is for the oven but you can easily make these yummy scalloped potatoes in your slow cooker, too. I’ve tried it before and they turn out quite nice. However, you won’t get that browned layer on top like you would if cooked in the oven.

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Quick Tip: If you don’t like ham you can easily omit it from this recipe…but who doesn’t like ham?

How many of you have a staple recipe that is served during all holiday dinners?

For my family, that recipe would be scalloped potatoes. We all love them! My grandma, God rest her soul, was famous (at least in our family) for making some of the best scalloped potatoes this side of the Mississippi. Her spuds always tasted amazing and came out of the oven with that golden brown crust on top that made your mouth water. I think grandma would be proud of the following recipe for scalloped potatoes.

Now, my granny never put cheese in her scalloped potatoes so adding that simple ingredient to the recipe is taking a risk. my family is very picky about their taters. I think they will love them 🙂

I bet you are just dying to get the details on this delightful recipe, aren’t you? Wait no longer and mosey on over to the next page for a complete list of ingredients and instructions. Happy cooking!

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Quick Tip: This recipe is very easy to double.

Forget Boring Mashed Potatoes And Go For This AWESOME Gratin Instead!

Here’s a dish that will knock your socks off! And your dinner guests, too! This potato gratin is something I make for every special occasion, whether it’s Thanksgiving, Easter or just a birthday celebration dinner. It’s a dish so yummy that you could probably serve it as the main course, and you wouldn’t hear any complaints. However, so far I’ve just served it as a side dish.

Except on those rare occasions when we’ve had leftovers. Then I’ve just enjoyed those for lunch the next day – and my family knows I won’t share! I’ve reserved the right to eat any leftovers of this potato gratin, unless they have helped me make it.

Not that it’s a difficult dish to make – it isn’t, but it does take a little time to peel and slice those potatoes. I recommend getting a mandolin slicer; it will make the task a lot faster and easier! Plus, it’s such a fun tool that I wouldn’t mind slicing potatoes all days long, haha!

Serve this gratin at your next family gathering and watch it disappear in minutes!

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Quick Tip: This potato gratin makes the perfect side to any entree, but I especially enjoy this with a good steak.

When we think of scalloped potatoes, we usually think creamy and cheesy, but what happens when you throw in some succulent ham?  You have the perfect side dish to any meal.

This recipe serves 8 people, so there is more than enough to go around.  Ready in just 30 minutes, you can’t go wrong with this cheesy side casserole.

Recipe and photo courtesy of 12 Tomatoes

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This Prosciutto-Wrapped Ricotta Chicken comes packaged with a delightful potato side, making it a nice one-pot meal – and a rather gourmet one at that. And you can have it ready in about an hour! I love prosciutto rolls as a snack, and they’re absolutely perfect on Triscuits. I have to admit, I hadn’t thought about using them as a part of a fancy chicken dinner.

Thanks to the use of ricotta, you have a nice, creamy flavor to go with the savory herbs and meat, but not so much creaminess that you feel really weighed down.  I suppose that some people might want to cook some sort of simple green vegetable to go with this meal, but with the delicious stuffed chicken, the prosciutto forming a savory crust, and those heavenly scalloped potatoes, I can’t say that you absolutely have to have anything else. This is a dish easy enough to have for a midweek dinner but fancy enough to serve when you have company over.

Recipe and photo courtesy of  RecipeTin Eats.

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Quick tip: If you’re serving these to a larger group of people, you can double or even triple the recipe. Just bake them in two or three pans instead of trying to make everything fit into one.