This delicious, creamy, creamy garlic dip recipe is always delicious.
Does anyone else have to plan your menu for Easter this coming weekend?
Well, good news: 1) you are not alone and 2) you have you covered!
We have all kinds of delicious recipes here in the Easter section of the blog that are sure to satisfy audiences. If you’re feeling that brunch feeling, there’s everything from my favorite hour-long cinnamon roll, to the world’s best sour coffee cake, to the classic breakfast casserole, to just about every way to prepare eggs, to mimosa and more. Or, if you’re going down the road for Easter dinner, our family’s favorite salad, classic scrambled eggs, perfectly roasted Brussels sprouts, and an easy fruit salad, this quick and buttery one-hour dinner roll might just call you name. Of course, the carrot cake (or vegan gluten-free carrot cake) is a must-try here every Easter.
But the other is non-negotiable to me every Easter, Christmas, Thanksgiving and – let’s be real – any night of the year when I crave some comfort food that’s creamy and cheesy?
scalloped potatoes. ♡
And in the years since this recipe was originally published here on the blog, thousands of you have also tried and approved it! So today, I thought I’d climb this recipe to the top of the stack . As someone who’s made these dozens and dozens of times, I can vouch – it won’t let you down.
* How to make peeled potatoes ?
Peel the potatoes, chop the onion, then fill the casserole dish and leave room for the other ingredients.
Make the roux that contains butter, milk, and flour, and melt the butter.
Then we add the flour, then add the milk, then pour it into the potato dish.
The fourth step:
I added a little grated cheese as well, seasoned with onion powder, pepper, garlic, and garlic ranch powder, topped with aluminum foil.
Cook for about an hour or until potatoes are completely done!