Saturday, May 25, 2013
Garlicky Cheezy Taters
I actually looked at my blog the other day and I thought jeezus do I ever eat anything except tofu, broccoli, and noodles?
Yes, sometimes I eat cheese. Melty cheese is the best, and if you put it on potatoes, it is even better.
2 medium russet potatoes
2 T butter
2 T flour
1 clove crushed garlic
1 1/3 cup milk
1/2 lb grated cheese, maybe a little more
tsp Dijon mustard
dash of nutmeg
a pinch of lavender
pepper & salt
Pre heat your oven to 375.
Cut the potatoes into 1/8" slices. Butter a heavy, oven safe skillet and arrange the potato slices evenly in it. Set them on a medium low burner, and once you can hear them start to sizzle add 1/3 cup water, cover, and let them continue to cook while you make the sauce. No stirring.
In a smallish saucepan using medium heat, saute the garlic in butter until it is just barely starting to brown, then remove from heat. Mix the flour into the butter, wait a few seconds for the oil to soak into the flour, then add the milk. Put it back on the burner, and start stirring. When it starts to thicken, add the cheese. Stir until the cheese is completely melted, remove from heat, and season to taste.
Pour the cheese over the potatoes in the skillet. Top with additional cheese if you feel like it, and bake for 30-40 minutes, or until it's as brown as you want it.
1. Yep, it's exactly like making mac and cheese. Plus garlic.
2. I used cheddar mainly, but I always think it tastes better with more than one kind of cheese. Be aware that cheap Swiss will be kinda stringy though.
3. This is very fatty. I like to put it on top of some arugula to eat it. It's like salad dressing.
4. Roux. I think the reason you melt the butter and then mix in the flour is to coat the flour particles with oil, which prevents them from clumping together when you add milk. Instead, the flour is distributed evenly throughout the liquid so that as the temperature rises you get a smooth sauce.
5. Remember not to toast the flour in the butter. If you do, the starches will have a reduced capacity to thicken the liquid, and the sauce may break, or separate into a bunch of little particles in a thin liquid. Tastes just as good, but it doesn't look very appealing.