Regina's Potatoes Gratin

potatoes
onions
milk/cream/chicken broth
SPG
grated cheese (parmesan, cheddar, etc.)

Slice potatoes.  Layer in pan: put a layer of potatoes (slightly overlapping) topped with a layer of onions, sliced in half-moon rings.  Sprinkle with SPG.  Repeat a second time to fill 9x13 pan.  Pour over top, to fill pan about halfway up the side: light drizzle each of whipping cream and half and half, then chicken broth and milk to fill about halfway up side of pan.  Cover pan with foil and bake for at least an hour in a very hot oven (like 425 or 450 degrees).  Remove from oven and uncover.  If I have them, I like to stir in those last couple of leftover sausages (brats, Italian sausage, andouille sausage, etc.), sliced into quarters and then into little bite-size pieces.  Stir into potato mixture, then top with cheese.  (I use a good bit of shredded parmesan, because the flavor is outstanding, then a sprinkling of cheddar since it melts up so nicely.)  Return to over until cheese is nicely melted and bubbling.  The sauce will seem a bit runny still, but it will thicken up nicely as it sits there before serving, and even some more once you serve it onto your plate.

We like this with lightly steamed broccoli on the side (no seasonings, as the potatoes are very savory and need the fresh, plain taste of the broccoli), and a nice oil-and-vinegar style pre-dressed salad.

Regina's Baked Feta

We were blessed to know a dear family from Germany for two years while they lived here in the United States. Literally everything that Regina (pronounced Ray-gee-nah, with a hard "g" as in "go") cooked was delicious.  Feta cheese, when baked, becomes mild and slightly salty.  If you don't care for feta normally (cold and unbaked), give this a try anyway.  Everyone I've ever served it to loves it.

1 large block of uncrumbled feta cheese
        (This is available relatively cheap at Costco.  If you buy theirs, cut it in half both length- and width-wise. 
          You want it ½ inch thick or less. )

Lay the blocks of feta into a greased glass baking dish.  Top with:

fresh basil leaves
sliced onions (half-moon shaped)
sliced tomatoes

Drizzle with olive oil and sprinkle liberally with SPG.  Bake until heated through and soft, about 20 minutes or so.  This is delicious served with baked rice, grilled sausages or London Broil, and a side of grilled veggies and/or salad.