Cheesy sort of au-gratin potatoes

I have a hard time with side dishes. It has been my goal this year to really expand my side dish repertoire. It has been rough. I am finding that it is not easy to make dishes that please the whole family. At this point if I get 3 out of 4 people to like it I am pretty pleased. Then I made these cheesy yummy garlicky potatoes. They were a hit. I say sort of au gratin because they don't have onion and most au gratin recipes call for it. Onion is not a kid pleaser in my house. Which is nuts! Onion is awesome!! What can I say? They are little weirdos. 

To start this recipe out you need to really scrub your potatoes clean. Slightly dirty potatoes and you will get some grey spots in your sauce. Not appetizing! After you scrub the tar out of your potatoes you are ready to slice. I used a mandolin. I don't like using the safety guard on it and it freaks my husband out. I like living dangerously! But you shouldn't. Use the safety guard. Then stack those babies in your pan. We slivered up some garlic cloves and stuck them randomly in between potatoes. 

Next the roux to start the bechamel sauce. Roux's used to be very intimidating to me. But basically all it is is flour and butter. The goal is to cook the flour until you lose the raw flour taste. No big deal! Especially if you always use equal parts flour and butter. 

After milk is added. When you add the milk your roux can get a little lumpy. I have found that if you just whisk it like crazy it smooths itself right out. After it is smooth and has come to a slight boil you turn it off and add the cheese. I always use sharp because I feel like the creamy sauce needs the sharp cheddar to cut into the richness. 

Pour your beautiful bechamel sauce over your potatoes. Cover it all with aluminum foil and toss that bad boy in the oven. Half way through we take the foil off and let it get a little brown. 

MMMMMM! Yum. They are so good and the smell in the house was just lovely. I am pretty partial to potatoes though. They make me happy!

And the finished product. This picture leaves something to be desired, I know. But don't let that discourage you from trying them! Because these potatoes are awesome!

Cheesy Sort of Au Gratin Potatoes

2 1/2 pound potatoes, cut into thin slices

4 garlic cloves, cut into slivers

1/2 cup flour

1/2 cup butter

3 cups milk- I used fat free with no issue

1 3/4 cups sharp cheddar

Preheat oven to 375. Generously grease 9x9 pan. Stack potatoes into pan. Stick garlic slivers in between potatoes randomly. In large sauce pan combine butter and flour. Cook over medium heat until bubbling. Continue to cook for 5 minutes, whisking almost constantly. Pour milk into sauce pan and whisk until smooth. Let sauce come to a boil. Boil for 5 minutes, whisking constantly. Do not let sauce get too thick to pour. Remove from heat and add cheese. Whisk until smooth. Pour over potatoes. Cover casserole with aluminum foil and put in oven. Bake 30 minutes. Remove foil and let bake another 30 minutes. Test potatoes for doneness. Pull out of oven if they are cooked to your liking and let rest for 5 minutes. Then Enjoy!

Bacon Ranch Potato Salad

YUMMY! This is a tried and true recipe for potato salad. You and yours will love it!

Bacon Ranch Potato Salad

1 pkg dry ranch dressing mix

2 C mayo

3/4 C green onion Sliced

1 lb bacon cooked and cut into bite size pieces (can use 12-16        slices of pre-cooked bacon)

5lbs red potatoes

	stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors Bring water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes and put in a large serving bowl. Stir the mayo mixture into the bowl of potatoes. Add the bacon and stir. Serve and Enjoy!

Freezer Breakfast burritos (great for camping!!)

I don't know about you but my summer mornings are meant to be slept through. HAHA!! Unfortunately, they mostly don't get to be BUT I can still hope and try right?? When I do manage to sleep/get my way I like knowing that my children who prefer to get up instead of sleeping (WHAT??) have something they can eat for breakfast that isn't cold cereal or pop tarts. Enter Freezer Breakfast Burritos!! 

Freezer Breakfast Burritos

18 Eggs

2lbs Sausage

 1 Yellow Onion

3 Cloves Garlic, minced

4-6 chicken bouillon cubes

12 Med. Potatoes, chopped

4 Cups Cheddar Cheese, shredded

24 Tortilla Shells

 Salt & Pepper to taste

 Foil for wrapping

Optional: Salsa and extra cheese  

Chop potatoes and boil with bouillon cubes until soft. Crack eggs and cook over low heat until you have soft, scrambled eggs.  Salt and pepper to taste. Meanwhile Saute sausage yellow onions and garlic in 2 T. olive oil until fragrant and cook all the way through and no longer pink.  In large bowl combine Sausage mixture, scrambled eggs, drained and squashed a smidge potatoes,  cheese, and Salt & Pepper.  Divide ingredients into 20-24 tortilla shells.  Roll and wrap in tin foil -- freeze. ready to unwrap and microwave for a soft shell or fry in butter for a crisp shell or throw on the fire. Serve with salsa and extra cheese if desired. (makes 20-24 burritos)

ENJOY!!

PS they were absolutely amazing for camping!! I just put the frozen still wrapped burritos over the fire and they were great! AND they helped keep things frozen and cold also! WIN WIN!!

How to do a low country boil

I have wanted to try a boil for a long time and finally was able to make it happen with the help of my most wonderful and supportive hubby! 

What is a low country boil you ask?? Well...It is a southern party dish served in the summer months (in the winter you will see oyster roasts instead)where you throw shrimp, sausage, corn, potatoes and seasonings onto boil in a big 'ol stock pot at different intervals. It is also versatile enough that you can serve 2 or 200 just by adjusting the amounts of the ingredients and the best part of all?? It is traditional to dump the drained pot onto a paper covered table and let everyone dig in! F.U.N! (and clean up is a cinch!)    

 I think you are going to love giving this a try! 

My family really enjoyed it!

  

Low Country Boil-Serves 8

3 lemons quartered

1 onion quartered

4 cloves of garlic(more or less to taste)

2 Tbs old bay seasoning

2 bay leaves

salt to taste

2lbs red potatoes quartered

2lbs smoked sausage cut in about 3 inch chunks

3 ears of corn cut in thirds

2 lbs of shrimp

Fill a large stock pot half way with water and turn heat to high. Add lemons, onion and seasonings. Once you have reached a rolling boil add potatoes, turn heat to med high and let boil for 15 mins. Add sausage and let boil for 5 minutes, Add corn and let cook 7 minutes and finally add shrimp and let cook for 3 or until they are fully pink. Drain. Dump on paper lined table and dig in!!

PS traditionally newspaper is used to cover the table but I used kraft paper. (I guess I was a little nervous about the ink even though I know it can't really harm us)