Last night I prepared a potato casserole to go with our steaks and salad.
The recipe was one from my secret recipe file, my memory. I peeled and sliced about 4 Yukon Gold potatoes, spread them in a gratin dish with one small onion, sliced, and a smashed clove of garlic minced. I added a sprinkle of salt and pepper and then made a quick sauce.
I melted a tablespoon of so of butter in a small saucepan and added a tablespoon of flour, stirred it a while to cook the flour a bit, and added about a half cup of chicken broth.* I stirred this until it started to thicken and added about a half cup of milk, a little more salt and pepper, some thyme and parsley (from the garden), and a half cup of diced Swiss cheese. I stirred it until the cheese had melted and the sauce was fairly thick. I poured it over the potatoes, covered the dish with foil and put it into a 350 degree oven. After an hour, I uncovered it for another half hour until the top was slightly browned and the potatoes were tender.
Mac always likes potato casseroles, escalloped potatoes, au gratin potatoes, whatever you want to call them. We have some leftover to have later for lunch, maybe, with leftover meatloaf sandwiches.
* I had opened an 8oz. carton of chicken broth the night before to use in the pork tenderloin sauce. I still had half left in the frig. Once again, ask your grocer to carry the 4-pack of Pacific Foods Organic Free Range Chicken Broth. The 8-oz. size of each carton is so convenient for recipes. Even if you only need a small amount, the container can be stored in the refrigerator for a day or two without having the contents spoil. There is no need to transfer to a storage container and have it get lost in the back of the frig.