"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Wednesday, August 26, 2009
Momma's Potato AuGratin
Gollum's Foodie Friday, our gracious host for Foodie Friday. For my foodie Friday post, I gave a tease last week for my motehr's recipe for Potatoes Au Gratin. I also posted my mother's cornbread recipe below this post. One of my most favorites of my mother's recipes is her Potato Au Gratin. It actually is a family recipe, taught to my mother by her mother, and to her mother by her grandmother. I dream about it at night sometimes. The recipe is basically a cheese sauce that she combines with cooked potatoes. She uses the same cheese cream sauce in her macaroni and cheese, just omitting onion in the sauce. It too is one of my favorites. The possibilities are endless...on broccoli, on asparagus... You are going to love this recipe, And love me for sharing it! It will quickly become a staple dish for your family as it has mine.
Ingredients sliced or cut up red new potatoes, boiled in salted water for maybe 10 minutes (any longer or they will begin to fall apart. Pierce potato while cooking to check for tenderness) and drain. 2 cups cheddar cheese (or cheese you prefer) 2 Tbsp finely grated onion (the kids will never know) 1 1/2 C Milk 1/2 tsp Salt Pepper to liking 3 Heaping Tbsp flour 3 Tbsp Butter 2-3 heaping Tbsp sour cream
Directions (sauce) In a sauce pot on medium-low heat, , melt 3 Tbsp margarine. When fully melted, whisk in 3 heaping Tbsp flour,1/2 tsp salt and pepper, being careful not to burn. When incorporated together, add in milk, onion and 1 C cheese. When blended, add the other cup and the sourcream, Blend. Stir constant with whisk. Sauce will thicken as it cooks. If sauce becomes to thick, add a bit more milk. If to thin, add more cheese.
Assembly Layer potatoes, then cheese sauce, then repeat. Top with shredded cheese. Bake for 15 minutes on 350 degrees. (If you want a creamier sauce, do not bake).