Another extra-easy meal planned for this evening, after the much-needed grocery delivery!
More chilled cheesy potatoes, which are very common here and actually pretty decent. I am actually planning to heat those up in the microwave, and then finish in the oven with some grated cheese on top (good time saver for a number of things!)
On the side: your standard fried slices of falukorv, and some bagged salad with creamy paprika dill dressing that I just concocted to use up some leftover garlic-yogurt kebab sauce. One of my favorite genres of salad dressing these days: half-assed makeshift pseudo-ranch.
Original plan was Taco Salad Night; thus, the basic crunchy salad blend (which I ended up getting two bags of on a twofer sale).
But, Mr. C made himself some nachos last night with stale tortilla chips where the oil was starting to go noticeably rancid, and ended up with an upset stomach from it. So with him apparently still burping gross stale chips all day, this did not seem like the time for more fresh ones!
He said that plan was fine by him, but honestly this seemed like less work anyway after I've been awkwardly wheelchair wrestling groceries. Thought in advance to have at least a couple of super easy meals ready to go, the way my baseline energy levels have been running lately.
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Potatoes Au Gratin
Handwritten Recipe Collection circa 1885
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Potatoes Au Gratin with Infused Cream
Potatoes Au Gratin are a thing of beauty. There is no other side dish I associate with Easter Sunday more. The perfect accompaniment to an oven baked spiral ham or a filet mignon, this creamy, cheesy casserole of thinly sliced potatoes and onion is flavored with aromatics and cream, and baked in a warm oven until the cheese is melted and the potatoes are fork tender. It feels elevated and…
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Side Dish Recipe
With caramelized onions and fresh herbs, potatoes au gratin is given a gourmet makeover. Excellent for potlucks and brunches.
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Here’s a ship for you 👀💚: Potatoes Au Gratin
Ship Bingo Ask Meme- Open
Hehehehe I do love those potatoes
I love them and I will die on this hill.
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Recipe for Amanda's Potatoes
A gourmet twist on Potatoes Au Gratin with caramelized onions and fresh herbs. Great for brunches and potlucks.
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Potato - Chef John's Truffled Potato Gratin
This straightforward au gratin potato dish is elevated by the rich, earthy flavors of wild mushrooms and a special cheese with truffle flavor.
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Currently in baking: something easy and hopefully decent, adding some defrosted frozen broccoli and cauliflower in with one of the chilled vacuum packs of cheesy potatoes which are pretty popular here. (And also pretty good.) Plus some extra packaged cheese sauce we happened to have, as required. Because that's looking like an awful lot of extra vegetable to that amount of potato stuff.
I have combined cheesy broccoli and/or cauliflower in with scalloped potatoes before, just not like this. Don't see why this approach wouldn't work too.
Assembled and ready to go in! I seasoned the vegetables with that fairly mild herb salt, poured some of the cheese sauce over it because it did look like it would need it, then layered the potato pack over top. Level everything out with a spoon, grind some extra white pepper over the top, and it should be good to go in there with a foil hat for the first part. Going to uncover the pan and top it off with some grated cheese the last 15 minutes or so.
Since I did manage to save the necessary spoons with that dish, we're getting slightly more involved for the rest.
The last grocery delivery, I somehow ended up with 3 big bags of on-sale frozen chicken breasts instead of the one I thought I had ordered. So, tonight it's chicken time! Now that I can actually eat it again.
With a makeshift stuffing that I came up with, based on combining several other recipes that I vaguely recall seeing. We've got some jarred pesto with added chili, a cream cheese, a little lazy pecorino for extra flavor, and a few breadcrumbs just to help keep it all together better--to go into the bowl with a big crushed clove of garlic. The same seasoned salt is on standby, in case it needs some.
About as unphotogenic as you might expect, but it tastes pretty good! I did indeed throw things in to taste, fairly successfully aiming for about enough for four smallish pieces of chicken.
(Which were actually from cutting two gigantic defrosted breasts in half. Same amount of bird per person, but easier to handle later. Plus one piece feels stingy. 🥴)
Which I then proceeded to carefully slit pockets into and stuff. Normally something like toothpicks or skewers is advisable, to help hold the pockets shut. But, we didn't seem to have any. So, it's "wrap that shit up in bacon and hope for the best"!
Which I was planning to do anyway, not least since we had exactly 4 slices of bacon left in a pack. But, some toothpicks would have been nice extra security. These have a little black pepper ground over them, and are ready to wait in the fridge until the potatoes have about 25 minutes left to go.
We can add some of the rest of the pesto on the plate, as desired.
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Parmesan-Crusted Au Gratin Potatoes and Onion
The potatoes and onions in this recipe are combined with a creamy cheese sauce and baked with a crunchy cheese topping.
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Sweet Potato Gratin
This sweet potato gratin, which is layered with heavy cream and Gruyere cheese, benefits greatly from the savory flavor of fresh herbs.
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Why not enjoy some Broiled Boston Scrod, Potatoes au Gratin at Advertising Club of New York? http://menus.nypl.org/menus/31628
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