New Year's Eve Baked Seafood Fettucine

Watch this space. Recipe soon and photos to be organized!

Scalloped Creamy Corny Potatoes

After all that rich, buttery, creamy food at Christmas and on New Year's Eve and Day, what better way to go than to continue that diet for one more day?

We invited our friends George and Marjorie for a long-overdue visit and dinner. Baked ham was on the menu, so naturally I had to make scalloped potatoes to go with it. After reading a few recipes on the internet and imagining the flavour I wanted to create, I came up with this:

6 medium potatoes - peeled and thinly sliced - I used a mix of Russets and Yukon Gold

3 tbsp butter

3 tbsp flour

1 tsp salt

3/4 tsp ground Chipolte Pepper

fresh ground black pepper

2 1/2 c milk (or cream!)

1 finely-chopped small onion

1 clove minced garlic

1 1/2 c frozen corn

1 c grated cheese

Preheat oven to 325 deg. F

Melt butter in saucepan over low heat; blend in flour, garlic and spices; stir until smooth then gradually blend in the milk or cream and boil and stir for about a minute.

Arrange 1/3 of the potatoes in a greased skillet; add 1/3 of the onions, corn and sauce. Repeat two more times. Sprinkle with the grated cheese.

Cover and bake until the potatoes are tender - about one hour. Remove the cover and broil the cheese until crispy, cheesy, bubby! Let it stand for 10 minutes before serving.