Today is the first edition of Pass the Cook Book Club. Kita from Pass the Sushi came up with the idea. Basically each month we will select a cookbook, and have a choice of 3 recipes to cook from it. At the bottom of the post you will see links to all the other participants. If you are interested in learning more, go check it out here. This month we are tackling The Pioneer Woman Cooks: Food from My Frontier
The choices for recipes this month were Herb Roasted Pork Tenderloin, Perfect Potatoes Au Gratin, or Chocolate Pots de Creme. I had fully intended on doing the pork tenderloin. But then everyone in my house got sick, and I didn’t have the energy for all the steps involved. My in laws were here, and my father in law is a complete meat and potatoes kind of guy, so I switched it up last minute to do the potatoes. I am so glad I did too. I never realized how easy Potatoes Au Gratin are.
I used a mix of regular white potatoes and sweet potatoes, because that is what I had on hand already. I also reduced the fat by quite a bit. Whole milk, heavy cream, and cheese seemed a little excessive for a side dish. So I went with skim milk, a touch of cream, and a little less cheese. Based on how quickly it disappeared I think my changes worked. The only thing that would make potatoes au gratin easier would be having a mandolin. But if you have a sharp knife, you are fine!
- 1 Tbls butter , diced
- 2 russet potatoes
- 2 sweet potatoes
- 1/2 cup heavy cream
- 1 1/2 cups skim milk
- 2 Tbls flour
- 3 garlic cloves , minced
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup sharp cheddar cheese , shredded
- 2 green onions , thinly sliced
Preheat the oven to 400 degrees. Spray a large baking dish with non stick spray.
Thinly slick potatoes, and arrange in the bottom of the baking dish.
In a liquid measuring cup combine milk and cream. Whisk in flour, garlic, salt and pepper.
Pour over potatoes. Spread diced butter over the top of the mixture.
Cover, and bake for 30 minutes. Uncover, and bake for 20 more minutes. Sprinkle with cheese, and return to oven until the cheese is melted.
Garnish with green onions to serve.
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