EASY Scalloped Potatoes and Onions

This is such a simple recipe. Most if not everything is stuff that you would find in any pantry. Plus the recipe is so tasty! 

5 Large Potatoes sliced thin

1 small onion chopped

3 tablespoons butter

¼ cup flour

3 bullion cubes

1 ½ cup water

1 Tablespoon parsley (or any green fragrant spice that compliments your main dish)

1/3 cup Mayonnaise (I always use the olive oil mayo)

½ teaspoon paprika

Layer potatoes and onions in a large greased casserole dish.

Dissolve the bullion cubes in the water.

In a medium saucepan melt butter and stir in flour until smooth and frothy (like you would when your making a gravy). Gradually add the broth and the mayo until smooth and frothy. Add the parsley and the paprika, mix them in.

Pour gravy mixture over the potatoes.

Bake at 350 for one hour.  

Night before Peaches and Cream Baked French Toast

This is a dish you need to make the night before. Its wonderful for brunch. The taste is AMAZING and the smell that wafts through the house is to die for. It has this wonderful peaches and cream flavor but not sugary. We made this for Christmas morning breakfast and will  make it again and AGAIN!

2 cans of sliced peaches packed in light syrup

1 loaf of french bread sliced into about 1” slices

2 cups milk

¼ cup white standard sugar

2 teaspoons vanilla

½ cup brown sugar

½ teaspoon cinnamon

1 cup heavy cream

spray a 9”x 13” baking dish with pan spray and arrange bread in a tight layer in the dish. If they overlap a little it works fine.

Mix eggs with milk, white standard sugar and vanilla until WELL blended.

Pour mixture over the bread and then arrange the preaches on the top evenly. Sprinkle with the brown sugar and cinnamon. Cover the dish and refrigerate over night or at least 8 hours.

Be sure to bring dish to room temperature before baking, 30 – 45 min sitting on the counter. Preheat oven to 350. While the dish is coming to temperature. Pour the cream into a small pan and bring to a boil, then cook until reduced by half. It will be thick. Drizzle over the dish and bake uncovered until lightly browned on top and cooked through about an hour. Let stand for 10 min before serving (as it is still cooking in the 10 min that its out of the oven)