Miranda Lambert. Scott Kirkland/Shutterstock
Cooking nation model. Miranda Lambert’s three-step scalloped potatoes are a simple dish good for knowledgeable cooks and newcomers alike.
“We bought the recipe from our pal Samantha at a horse present, the place they have been the hit of the meal,” the nation singer solely tells Us Weekly of the homey meal, including that her household’s been “making them [ever] since.”
The recipe is featured within the musician’s debut cookbook, Y’all Eat But?: Welcome to the Fairly B*tchin’ Kitchen, which was launched earlier this yr. Provided that the e-book is targeted round “gatherings, consolation meals and issues you possibly can throw collectively rapidly,” Lambert knew her scalloped potatoes have been a should to incorporate in it, because the dish “suits into all these classes completely.”
She continued: “It’s so easy, and the components are issues that most individuals would have readily available or may decide up at any grocery retailer — and everybody loves them.”
Meals appears to be one of many Grammy winner’s love languages, as she revealed earlier this yr that her mom Beverly June Hughes’ meatloaf recipe helped her win over each her ex-husband, Blake Shelton, and husband Brendan McLoughlin.
“[My mom] claimed that [her meatloaf recipe will get you married] and so now that’s a factor,” Lambert mentioned on the Could 23 episode of Southern Dwelling’s “Biscuits and Jam” podcast. “She all the time says, ‘It’s the loaf that’ll getcha the ring,’ and I imply, it labored for me twice, so there’s that.”
Lambert and McLoughlin, 31 — who tied the knot in January 2019 after practically three months of relationship — even spent a few of their earlier days collectively as a married couple cooking collectively. “I’m candy tea sippin’ on the entrance porch sittin’ whereas my hubby fries hen and I’m pickin’ these straaangs,” the “Bluebird” singer captioned an August 2019 Instagram video of her husband cooking buttermilk fried hen, referencing lyrics from her hit track “Locomotive.”
Hold scrolling to take a look at Lambert’s go-to potatoes recipe:
Scalloped Potatoes
Elements
- 1 tsp kosher salt, plus extra for boiling
- 3 lbs new potatoes, lower into 1-inch cubes
- 4 tbsp (1/2 stick) unsalted butter, lower into cubes
- 8 oz Velveeta, cubed
- 1 cup shredded cheddar cheese
- 1/2 tsp freshly floor black pepper
- 1/2 cup bitter cream
- 1/4 cup entire milk
- Parsley or 3 inexperienced onions, sliced
Directions
- Preheat the oven to 350 levels.
- Place the potatoes in a pot of chilly salted water. Convey to a boil and prepare dinner till nearly delicate, 10 to 12 minutes.
- Place the butter evenly throughout the underside of a 9 x 13-inch casserole dish. Layer with half of the potatoes, half of the Velveeta and half of the cheddar. Season with 1/2 tsp of salt and 1/4 tsp of pepper. Dot with bitter cream, then repeat layering with remaining potatoes, 1/2 tsp salt, 1/4 tsp pepper, Velveeta and cheddar. Pour the milk over your entire casserole. Prime with parsley or inexperienced onions. Bake, uncovered, till bubbly, about half-hour. Serve proper out of the oven.
