as a child, there were a couple of foods that i relished and would eat until i was full. my mom's pot roast with carrots and potatoes was one of them. I believe baked and roasted foods hold some magic in them; the flavors are richer and the golden edges are so yummy. No raw food diet for me anytime soon.
so in honor of baked goodness, here is a recipe for au gratin potatoes. but first, let me clarify, gratin is basically french for what americans would call a casserole. but, casserole is really just the name of the dish you bake it in and has nothing to do with what is in it. for me, casserole has always been synonomous with a mysterious dish of baked processed stuff brought by grandmas to potluck dinners (no offense, grandmas). so, casserole is the name of the dish and gratin means something baked in the aforementioned dish with cheese or bread crumbs on top. yummy!!
Au gratin potatoes
4-5 medium sized yukon gold potatoes, peeled and thinly sliced
1 tsp of salt
1 tsp of freshly ground black pepper
1/4 cup of olive oil
1/2 cup chopped onions
1 and 1/2 cups grated white cheddar cheese
1 tsp of flour
1/4 cup of milk
1/2 cup of bread crumbs (optional)
preheat the oven to 400 degrees.
in a large mixing bowl, combine the potatoes, salt, pepper and olive oil. oil the bottom and sides of a 9" by 9" baking dish and layer 1/2 of the potato mixture, and sprinkle on half of the onions and half of the cheese. sprinkle the teaspoon of flour over the potatoes. repeat the layering and pour the milk evenly over the potatoes. top with bread crumbs if so desired. bake for 45 minutes or until bubbly and potatoes are tender.