All summer I had been avoiding adding any unnecessary heat to the kitchen by using my crock pot, microwave, toaster oven, pressure cooker and of course the grill. The summer's unbearable heat was finally replaced with cooler temperatures when it rained last week. That meant I could pull out the dutch ovens and turn on the stove again.
Can you say happy?
Even though I've gotten quite creative with the toaster oven (meatloaf, muffins & chicken tenders respectively) I was dying for a real meal with something that had been baked low and slow to get the flavors just right. After a quick scan of the fridge & google I found the perfect side dish solution.
Scalloped Potatoes using PHILADELPHIA Chive & Onion Cream Cheese Spread.
To die for.
I omitted the bacon* and cut the recipe in half because hello it was only 4 of us eating dinner and we did not need 18 servings. Anyway, I put it all together and stuck it in oven. I *wish* I had taken a picture. The cheese was ooey, gooey right on top and the onions had literally melted into the potato layers while the Philly cream cheese gave it an oomph of flavor.
It was YUMMY good. So good in fact it's going to be the first thing I make next time the temps decide to dip back down.
*No bacon just because I was too lazy to fry any but I'm certain it would have been even more delicious with a little salty pork. Salty pork makes everything better right?