I‘ve been outside enjoying this last bit of 70+ degree weather. It is so beautiful outside in the fall, don’t you think? Plus, turning back the clock an hour has really helped me catch up on some z-z-z’s from my sleep deprivation!
I am going to give you a very special, elegant recipe that I found in “The Vegetarian Gourmet”, a cookbook printed in the ’70’s. This is a classic dish filled with wonderfully familiar ingredients such as garlic, cheese and cream. I am not a vegetarian, but the cookbook has many good ways to fix veggies, which we all need more of.
Now in no way is this a healthy side dish! This very French gratin recipe is rather rich and high in fat . . . it is a warm, creamy, cheesey, soul-satisfying dish that is perfect for autumn meals! Anyway every now and then we can enjoy something like this, right? Isn’t the saying that “everything in moderation?”
- ½ cup cheddar cheese, shredded
- 3 Tbsp. butter
- 1 cup whole milk
- 1 cup whipping cream
- 2 cloves garlic, minced
- 5 - 6 medium Idaho potatoes (peeled and thinly sliced)
- ½ tsp. salt
- Freshly ground pepper
- Butter a 9" baking dish.
- Gently heat the milk and cream in a saucepan, add the butter, salt and pepper.
- Rub the inside of the baking dish with the garlic or sprinkle the bottom with garlic powder.
- Arrange the potatoes in overlapping layers in the baking dish.
- Pour the milk/cream sauce over the potatoes.
- Sprinkle the grated cheddar cheese on top.
- Bake in a pre-heated 400 degree oven for 45 minutes or until the potatoes are cooked and well-golden browned on top and the milk has become a creamy sauce.