Two words. Cheese and Potatoes. Put them both together and we are in Heaven! These Cheesy Au gratin Potatoes are melt in your mouth good. An excellent choice for a side dish and really way easier to make than you might think.
Wash new potatoes and thinly slice. You can use a food processor attachment if you like, but we just used the handy kitchen chef knife at there were only 5 potatoes to slice. Try to get all of the slices equal in width so that they cook evenly.
Rinse the potato slices in cold water and pat dry on a clean kitchen towel.
Using a large heavy gauge sauce pan, add potatoes, milk, garlic and butter.
Add spices and cook over medium heat making sure to stir often so that the milk does not stick to the pan. Bring to a boil for 7 minutes.
Shred the fresh parmesan cheese using a regular cheese grater. Freshly grated cheeses seem to melt better than pre-packaged, pre-shredded kinds.
Pour boiled potatoes mixture into a 9"x13" glass casserole pan that has been sprayed with non-stick spray. We used coconut oil spray.
Bake at 350 degrees for about 35-40 minutes until it is bubbling and brown on top.
Serve as a side dish to your favorite meatloaf, pork chops, or roasted chicken.
This Au Gratin is also wonderfully versatile enough to use with many other types of cheeses. Pick your favorite to substitute instead of the parmesan. Sharp Cheddar, Gruyere, Swiss...have fun experimenting. 😉
Today, I had the privilege of attending a planning meeting for an upcoming Sons of the American Revolution State Convention. This is going to be a wonderful event and I am honored to asked to give my “two-sense worth”.
The idea is to have an event to knock-the-socks-off of the previous State Conventions. So why not inquire into a American Patriot-French inspired banquet? After all, the French supported and aided the Americans during the Revolutionary War. So why not? And the idea of serving cassoulet and other traditional French foods was thrown out there…
According to http://www.dartagnan.com/cassoulet-history.html, cassoulet is an iconic dish from the South of France. What a superb idea!
After having this lovely lunch time chat with the hubby and the current President of the local SAR Chapter, it dawned on me how much our everyday foods are influenced by historical foods and mostly foods from other cultures and you don’t every really think too much about it. But it is fascinating. What French inspired foods are your favorites? Mousse, Madeleines, Crepes, Pate, or even those little sour Cornichon Pickles?