Do you have your Easter menu planned? I’ll admit, I do not. Seems like something I should get on, right? I won’t lie, I love to cook, but making gigantic feasts like Easter, Christmas, or – the horror – Thanksgiving just kind of makes me want to forget there’s a holiday. I love cooking and spending time on each individual thing. I hate having to make fifteen different dishes with different cooking times and one oven and one kitchen and two children who want graham crackers under my feet literally all the time.
Anyway, I think we’ll play it light and easy this year. The only definites on the menu are Dustin’s favorite: deviled eggs, and mine: this scalloped potatoes recipe. The deviled eggs are really easy – it’s a classic, no frills recipe, and I just make them from the eggs the kids dye. The scalloped potatoes are the same. There’s only a few minutes of hands-on time, and the rest is just letting the oven work its magic.
This is a classic recipe, and it does take a while in the oven. If you want to speed things up, you can parboil the potatoes the night before – let them boil until they’re slightly soft (but NOT all the way). The next day you can cut them up and make the casserole as noted, but your cooking time can be reduced to 30-40 minutes instead of the hour-plus time the original takes.