POTATOES AU GRATIN

I live in Idaho.

We raise a lot of Potatoes.

We eat a lot of Potatoes.

Mashed . . . boiled . . . fried . . . and everything in between.

Without a doubt, if I had to choose my favorite potato dish it would be this one.

CREAMY CHEESY POTATOES

but

POTATOES AU GRATIN

takes 2nd place!

I might be a potato snob, but I do not like Funeral Potatoes.  You know . . . the kind with frozen hash browns, canned soup & sour cream.

YUK!

If I’m really hungry I can force a few forkfuls down, but I’d rather save my calories for the Creamy Cheesy Potatoes or Potatoes Au Gratin. This recipe comes from the Lion House Christmas Cookbook.  It’s one of my favorites.  In fact . . . I think I have all of their cookbooks.  You just can’t go wrong. The actual recipe calls for cooked ham and sometimes I follow this recipe to the T.  Today, I simply topped it with crumbled bacon!

NOTE: With either recipe, you can also make it a main dish. Just take 4 to 6 boneless, skinless chicken breasts or boneless pork chops and dredge them in a dusting of flour.  In a heavy skillet, melt margarine, butter, olive oil or Crisco oil and brown the meat on both sides, until it’s nice and golden brown.  Just mingle those browned chops or breasts in the potatoes and Au gratin sauce or potatoes and whipping cream . . . before baking.  The meat will be tender and delicious and it flavors the Au Gratin Potatoes perfectly!

Also try my favorite Potato Dish on the planet.

Excellent!

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LIONHOUSE POTATOES AU GRATIN

• 4 large potatoes peeled and diced or sliced
• 1 medium onion, chopped (opt) – use 1 tsp. Onion powder instead
• 2 teaspoons kosher salt
• 4 tablespoons margarine or butter
• 1/2 cup flour
• 2 1/2 cups milk
• 1 cup whipping cream
• 1 1/4 teaspoons salt
• 1/8 teaspoon black pepper
• 2 cups cubed cooked ham (read notes below)
• 2 cups grated cheddar cheese

Directions:

Preheat oven to 350 degrees.  Place potatoes, onion and 2 teaspoons salt in a large saucepan.  Cover with water and bring to a boil.  TURN OFF THE HEAT and let sit for 5 minutes, covered.  DRAIN the water off the potato mixture and spread potatoes in a 9×13 inch glass baking pan; set aside.

Make a white sauce by melting margarine or butter in a heavy saucepan over medium heat.  When the margarine or butter starts to foam, stir in flour to make a smooth roux.  Cook and stir constantly until the roux is nice and smooth, about 30 seconds.  Mix the milk, cream, salt and pepper together and slowly add the milk mixture to the roux.  Stir this constantly until sauce has thickened nicely.  Reduce heat to low and stir in cubed ham and half of the grated cheese. After the cheese has melted, pour sauce over the potatoes.  Top with remaining cheese.  Bake 40 to 45 minutes.  Makes 10 to 12 servings.

NOTE: With either recipe, you can also make it a main dish. Just take 4 to 6 boneless, skinless chicken breasts or boneless pork chops and dredge them in a dusting of flour.  In a heavy skillet, melt margarine, butter, olive oil or Crisco oil and brown the meat on both sides, until it’s nice and golden brown.  Just mingle those browned chops or breasts in the potatoes and Au gratin sauce or potatoes and whipping cream . . . before baking.  The meat will be tender and delicious and it flavors the Au Gratin Potatoes perfectly!

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