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Cheesy Scalloped Potatoes

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a dish of baked scalloped potatoes

Cheesy Scalloped Potatoes

A wonderful, cozy side dish for the holidays or potluck meal! Using warm milk is the secret to evenly cooked, creamy potatoes.
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Course Side Dish

Ingredients
  

  • 3 lbs Yukon Gold potatoes
  • 2 cups grated / shredded Cheddar cheese
  • 2 cups grated / shredded Parmesan cheese
  • 1 tbsp butter
  • 2 cups milk (For less saturated fat, I use skim milk and it tastes great! For a higher fat, creamier texture, use 2% or whole milk)
  • 3/4 tsp salt
  • pepper, to taste

Instructions
 

  • Preheat oven to 350 F. Grease a 9x13-inch baking dish.
  • Peel potatoes and slice thinly to about ¼ inch rounds.
  • Add milk and butter to a microwave-safe measuring cup. Warm up the milk and butter on high power in the microwave for 1 minute. Stir in the salt.
  • Layer half of the potato slices in the baking dish. Pour in 1 cup of the warm milk. Top with half of the Cheddar cheese and half of the Parmesan cheese. Add pepper to taste. Layer the remaining potato slices. Add the rest of the milk and finish off with a layer of the remaining Cheddar and Parmesan cheese.
  • Cover with foil and bake in preheated oven for 40 minutes. Remove the foil and continue baking for another 25-30 minutes or until golden brown.
Keyword potatoes, scalloped potatoes

Barley & Butternut Squash Risotto

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A bowl of barley butternut squash risotto

A bowl of barley and butternut squash risotto

Barley & Butternut Squash Risotto

This delicious recipe pairs two of my favourite fall ingredients - barley and butternut squash. The secret to getting a creamy texture is to gradually stir in warm broth.
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Course Side Dish

Ingredients
  

  • 5 cups sodium reduced chicken or vegetable broth
  • 1 tbsp canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups peeled and diced butternut squash (about 1 small squash)
  • 1 cup barley
  • salt and pepper, to taste
  • 1/2 cup grated or shaved Parmesan cheese
  • fresh parsley for garnish

Instructions
 

  • Heat chicken or vegetable broth in a pot. Keep the broth warm on a low simmer as you continue to make the risotto.
  • In a stock pot, heat canola oil on medium heat. Add onion and sauté for about 1 minute. Stir in garlic and continue cooking until onions are soft.
  • Add butternut squash. Cook for about 2-3 minutes.
  • Stir in barley and cook for about 30 seconds, stirring frequently so that the barley does not stick to the pot. This helps to toast the barley and bring out the flavour.
  • Add 1 cup of warm broth. Keep the risotto uncovered. Bring to a gentle boil while stirring occasionally. The stirring allows the starches to release and yield a creamy texture. Turn the heat down to a medium simmer.
  • Add 2 cups of warm broth. Continue to stir occasionally to prevent barley from sticking to the pot. (Turn down the heat if needed.) Cook until the broth is absorbed, about 15 minutes.
  • Add 1 cup of warm broth. Stir frequently until the liquid is absorbed.
  • Add the remaining broth and stir until the liquid is absorbed.
  • Season with salt and pepper to taste.
  • Remove the risotto from heat. Stir in the Parmesan cheese. Garnish with fresh parsley.
  • Makes 4-6 servings
Keyword barley butternut squash risotto, barley salad, butternut squash, risotto

Barley Butternut Squash Risotto

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barley-butternut-squash-risotto-crop
I made this wonderful side dish for Thanksgiving dinner this year! It’s one of my all-time favourite recipes from Lucy Waverman’s cookbook Dinner Tonight.

Barley contains a unique fibre called beta-glucan. This type of fibre has been shown to reduce blood cholesterol levels. Butternut squash is filled with beta-carotene, which is converted to vitamin A, and important for vision and a healthy immune system.

Ingredients
5 cups chicken stock or water (I use lower sodium chicken stock)
2 T olive oil or canola oil
1 onion, chopped
2 cloves garlic, chopped
2 cups diced butternut squash (about 1/2 small butternut squash)
1 cup uncooked pearl barley
salt and pepper to taste
2 T chopped parsley
1/2 cup grated Parmesan cheese

Directions
1. Heat stock in pot until simmering.
2. Heat oil in heavy pot on medium heat. Add onion and cook for 1 minute. Add garlic and cook for 1 minute or until onion is soft.
3. Add squash and cook for 2 minutes. Stir in barley and sauté for 1 minute or until barley is coated with oil.
4. Add 1 cup stock, bring to boil and simmer, stirring occasionally, until barley absorbs most of stock. Add 2 more cups stock and cook for 20 minutes or until most of stock has been absorbed.
5. Stir in 1 cup more stock and cook, uncovered, stirring frequently, until stock is absorbed, about 5 minutes. Add remaining stock and cook and stir until barley is tender, about 10 minutes longer. Season well with salt and pepper.
6. Beat in parsley and cheese. Serve immediately. Risotto thickens as it sits, but it can be reheated by beating in more stock or water.

Makes 4 servings.

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