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. 😉
Tomato Basil Soup is one of my favorites from the restaurant La Madeliene. The family and I would go there and enjoy their soup often. One day, many years ago…I decided to look for a copy cat recipe online so that I could make it anytime that we wanted. Bingo!
I’m going to share the link to which recipe I found and give a few pointers of what I do to make it “extra” tasty. Here is the link that I found via www.food.com.
It is simple and easy with only a few ingredients. Just what we like, right? And not much improvement needed…if at all. But everyone likes to tweak things to their own taste buds.
Here is what I do:
2- 28 ounce cans crushed tomatoes
4 cups V-8 juice
1 cup heavy cream
1 stick butter
1 can broth (chicken or vegetable)
1- juice of lemon
salt and pepper to taste
20 leaves of fresh basil- at least! LOL
garnish with shredded parmesan and a side of hot crusty bread.
Throw it all into the slow cooker on high heat for about an hour. The soup should be slowly simmering. Blend with hand blender until smoothed. Continue to cook on low in the slow cooker for another hour. Stirring occasionally Keep on warm until ready to serve.