I was in the hospital for a few days and was released on Friday. I can’t drive while on Oxycodone nor do I really want to be in a car being thrown side to side and over San Francisco’s famous pot holes. It’s now Monday and I have not left the house. I’m not supposed to sit for long periods and laying in bed just isn’t very exciting. This was made not out of any cravings, but as a result of what we have around the house. Let’s have fun!
The recipes for Potatoes au Gratin I’ve reviewed using a quick search on Google are very one dimensional. None are something I’d want to make. How can we change this up? Let’s kick it up with sweet caramelized onions and chunky slices of potatoes. Potatoes large enough to sink your teeth into rather than paper thin slivers of spud are definitely the way to go.
- 4 Pounds Red Potatoes
- 1 Quart Milk
- 3 Cups Mexican Blend Cheese
- 2 Onions, Sliced
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Salt
- 1/2 Stick of Butter
- 1/4 Cup Flour
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Cup Parmesan Cheese
- Boil whole peeled potatoes to al dente. Drain, cool and cut to 1/4 inch slices. Line a 12" cast iron pan with the slices. Set aside.
- In a sauce pan, caramelize the onions with the butter. Once caramelized, add the flour and continue cooking for a few minutes.
- Add milk and bring to simmer.
- Combine remaining ingredients (except parmesan cheese) into sauce pan and blend with immersion blender until smooth.
- Cover cheese / potato mixture with the parmesan cheese.
- Pour over potatoes and bake at 350 for 45 minutes until brown.
- Allow to cool for at least half an hour before serving.
- It's better the next day!