Ranch Chicken and Scalloped Potatoes

I’ve been doing such a bad job of sharing new recipes with you guys lately!  I apologize. These used to be one of my favorite posts to write because they were usually pretty quick and it forced me to try at least one new recipe per week!! I’m the worst food photographer, but here is two new recipes we made last week.

Liz did a post last week compiling ten great recipes to cook for your family that even the kids will love and I picked up this Ranch Chicken recipe.  I loved that it was only five ingredients, super fast to whip up, and I just so happen to have everything in my pantry.  And who doesn’t love ranch??

Then I was walking through the grocery store trying to decide on some sides to go with it.  I happen to pick up some regular potatoes at the store which I don’t usually buy and came home and googled a recipe for scalloped potatoes.  I’ve never made it before, but they turned out amazing!!  So we added a salad and had ourselves a delicious (yet maybe not so healthy) dinner!

Ranch Chicken

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Scalloped Potatoes

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INGREDIENTS:

3 tablespoons butter

1 small white or yellow onion, peeled and thinly sliced

4 large garlic cloves, minced

3 tablespoons all-purpose flour

1 cup chicken stock or vegetable stock

2 cups milk (I used 2% low-fat milk)

1 teaspoon Kosher salt

1/2 teaspoon black pepper

2 teaspoons fresh thyme leaves, divided

4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)

1 1/2 cups freshly-grated sharp cheddar cheese, divided

1/2 cup freshly-grated Parmesan cheese

DIRECTIONS:

Preheat oven to 400°F.

Melt butter in a large saute pan over medium-high heat.  Add onion, and saute for 4-5 minutes until soft and translucent.  Add garlic and saute for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and saute for an additional 1-minute.  Pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens.  Then remove from heat and set aside.

Meanwhile, grease a 9 x 13-inch baking dish with cooking spray.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.

Cover the pan with aluminum foil and bake for 30 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.

Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.

I hope you enjoy!! I would love it if you would leave me with your favorite go-to meal that even your kids love!