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.
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.
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