The new kitchen has a floor now. Windows, walls, floors -- it's starting to look like a room. We opted for hardwood as being more forgiving for tender feet and less likely to smash dropped dishes to smithereens.
We are still a long way from a working kitchen, which got us out of Easter duty. Mom is hosting Easter dinner this year. Hubby is still responsible for making the scalloped potatoes -- something we never ate until he joined the family.
He follows the tried-and-true Joy of Cooking recipe:
3 cups pared, thinly sliced potatoes
1 teaspoon salt
2 tablespoons flour
3 to 6 tablespoons butter
3 pieces of cooked bacon crumbled
1 1/4 cups milk or cream
1/4 teaspoon paprika
1 cup shredded cheddar cheese (optional as in not in the actual recipe but still very tasty to add!)
Parboil the sliced potatoes with the salt for 8 minutes. Drain well.Grease or line a 10 inch baking dishLayer in the potatoes by sprinkling the flour and butter over them evenly. (Use the 2 tablespoons of flour and between 3-6 tablespoons of butter)Sprinkle the crumbled cooked bacon over the potatoes. In a saucepan, heat the milk, 1 1/4 teaspoons of salt, and the paprika.Pour this mixture over the potatoes.Topping with cheese is optional. The potatoes are good without too. Bake at 350 for 35 minutes or until potatoes seem tender.
For more, see my ode to The Joy of Cooking.