Steve & I started our Easter celebration at church – celebrating Jesus Christ’ victory over death. As I walked this morning I was reminded that He is truly our living sacrifice. It might seem like an oxymoron to say Jesus is living and a sacrifice, but that’s what happens when you are God Almighty.
Christ sacrificed Himself for my sin, dying on Good Friday. On Easter, He conquered death and becomes the first & only living sacrifice.
I can not say “thank you” enough.
After church with Hunter & his friend, Rodney, we headed home to start cooking. I love having family & friends over for special meals.
Before lunch, we had a little fun…
Oh no… a gorilla in our photo shoot!
When men turn 50 (Steve’s birthday is this Thursday & he’ll be 50), they do strange things!
Kids will always be kids, especially my competitive ones!
After joking around, we had a fantastic Easter feast. Gentry came in town from her job at Rice University in Houston & brought her good friend, Shea, for lunch. Hunter invited some of his friends over as well – Matt, Michael & Rodney. Ashley, Jesse & my parents joined us, too.
And the real reason you are here is for my Cheesy Potatoes Recipe, so let’s give it to you…
Question: What is your favorite potatoes recipe? You can leave a comment by clicking here.
- 3 pounds potatoes
- 4 cups heavy cream
- 3 cups cheddar cheese
- salt & pepper
- 1/2 onion
- Slice potatoes thinly and place entire potato in 15x10 baking dish. I used a slicer that sliced the entire potato at once.
- Fill baking dish with potatoes.
- Slice onions thinly and place in & around potatoes. I used rings of potatoes because my dad can't eat onions and it's easy for him to remove them when they are not chopped into small pieces.
- Heavily season with salt, pepper & nutmeg. I covered all the potatoes with lots of seasonings. I was heavier on the salt & pepper.
- Heat cream in microwave until it simmers, about 3-5 minutes.
- Add grated cheese to cream. I used half sharp and half colby cheese. I was in a hurry to get this in the oven, so the cheese didn't completely melt.
- Lift the potatoes easily so the cream gets in, under & around each potato.
- Bake at 400 about 1 hour, until bubbly, golden and potatoes are tender.
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