Phew! This posting something every day thing is tough and I’m only one week in. I have no plan for how I’ll keep things going. I just plan to write. Since I’ve been cooking my ass off all weekend…I’ll give you another recipe.
That’s right folks: Potatoes au gratin. I sweat potatoes never tasted so good. Mind you, I’ve had au gratin before. What I made last night far surpassed my expectations. Again, recipes are meant to be tweaked and played with; the more you play, the more you enjoy…as I’ve recently discovered.
Without further ado…
Potatoes au Gratin
2 lbs russet potatoes (cut into 1/4″ slices)
2 cups of heavy cream
2 shredded Parmesan
1/2 an onion (slice julienne)
1 tsp fresh thyme
1 tsp crushed garlic
salt & pepper
- In medium sauce pan, warm cream, garlic, and thyme
- In 2-quart arrange potatoes in overlapping pattern in sprinkle cheese, salt, pepper and onions. Make two or three layers, leaving top layer uncovered.
- Pour cream mixture over potatoes.
- Bake uncovered for 1 hour, sprinkle more cheese over top and bake until golden brown.
- Let stand for 5 minutes.
I kid you not, these potatoes were insane.