Now that I’ve eaten my way through the past month and I’ve over dosed on sugars, fats, and rich foods, my sensibilities seem to be returning. Suddenly I’m craving uncomplicated and simple dishes – comforting things that don’t require a lot of effort or thought on my part.
My post holiday lethargy caused me to compromise just a tad – and in the name of simplicity (and laziness) I just kept the temperature at a steady 375 degrees and baked everything until done – about the same amount of time (a little over 75 minutes). It worked nicely and the aromas coming from the kitchen were enough to tempt my extremely jaded palate.
I tend to forget about Potatoes au Gratin and whenever I make them, I always ask why have I waited so long? I prefer a potato such as a Yukon Gold because their waxiness hold ups well during the baking process and their flavor is superb. In desperate moments, regular Idaho bakers have saved the day.
Au Gratin Potatoes
6 potatoes, peel, thinly sliced
2 small onions, peel, thinly sliced
2 cloves garlic, peel, thin slivers
salt and pepper
12 ounces evaporated milk, skimmed
1/2 cup Parmesan cheese, grated
Preheat oven to 375 degrees. Butter an au gratin dish and set aside.
In a buttered baking dish layer potatoes, onions and garlic, sprinkle with salt and pepper. Dot with butter, cover with evaporated milk or half and half and bake for 60-75 minutes or until browned and crisp on top. After about 45 minutes sprinkle with grated cheese. Slice and serve.
Note: water or chicken stock can be substituted for the evaporated milk. Serves 4 to 6 ~