Wednesday, December 21, 2011

Potato Gratin

I am loving this new camera. Still a lot to learn. I am hoping I get the Plate to Pixel book for Christmas this year. I have so much to learn and I am told the book is amazing. At any rate, my pictures are getting better each day.
It is meat and potato night here at the Silbaugh house. I am always loving my potatoes. I
adapted this recipe from The Pioneer Woman. Yum. I wish I could eat this 3 times a day, every single day. It is simple to make. So why settle for box mixes with dehydrated potatoes when you can have the same thing, only fresh and better? If you have the skills to make a box mix, you have enough skills to follow this simple recipe. Your family will love you for it. 

4 whole Russet Potatoes
2 Tablespoons Butter Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons gluten free all purpose Flour
6 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Grated

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dishes.
Slice potatoes into thin slices.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. 
Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving.

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