So far the weather has taken my request seriously and been very sunny and tolerable since I’ve been in the Boston area.  No wet, gloomy New England weather for this girl.  Had enough of that when I lived out here.  Get to drive down toward the Cape to family today, so grateful for the sun and clear roads.

Last night dinner was a cooperative effort.  My friend Butch took on the main course:  breaded pork chops smothered in mushrooms and caramelized onions.  He used crushed french fried onions which I thought was inspired, to bread them.

 I decided what we needed to go with that were some scalloped potatoes.  So I set about finding a recipe and then kicking it up a bit, because, well let’s face it the original was pretty boring.  Here’s what I came up with:

Scalloped Potatoes

• 3 lbs of russet potatoes, peeled and sliced thin
• 4 cups of milk
• 2 tbsp of butter
• 1 tsp salt
• 1 tsp ground pepper
• 2 tsp crushed roasted garlic
• 1/2 cup caramelized onions
• 8 oz of shredded sharp cheddar

4 qt baking dish, well buttered & saucepan & baking sheet

Simmer milk and butter in the saucepan.  Add potatoes, salt, pepper and garlic.  Cover and let simmer on med-low until potatoes are barely fork-tender, about 20 minutes. Using a ladle, ladle 1/3 of the potato mixture into the baking dish, then layer 1/3 of the onions and 1/3 of the cheese, continue to layer, finishing with cheese and onions on the top.  Bake on a baking sheet at 400 degrees for 30 to 40 minutes until top is browned and bubbly. Remove and let sit for 5 minutes before serving.