It's like that.
Luckily I was inspired while dodging co-workers at Hy-vee and bought a rack of ribs, so I already had that going for me as a good apology dinner. To accompany the ribs I made goat cheese scalloped potatoes. Justin isn't very sure about goat cheese so I went light on it, but if you love it by all means use a heavy hand.
Goat Cheese Scalloped Potatoes
[the UN-recipe]
3[ish] pounds of potatoes- if using baby reds or yukon golds, then keep the skins on, otherwise peel.
A roll, or log if you will, or chèvre. Herb chèvre highly recommended but the good 'ol Fareway didn't have it this time. Note: I only used about 1/3 of the log, possibly 1/2 if you account for the snacking I did while assembling.
Salt and or garlic salt.
Pepper
1/4 stick of butter
1/4-1/3 cup of corn starch
1-2 cups of milk of choice (almond, coconut, soy, cow, NOT goat)
Any other flavoring you like, for example, thinly slice onion may be appropriate If your husband is mad at you for being huffy about wall hangings I recommend skiping the onions.
Thinly slice the onions [by hand for those seeking penance for their bad attitudes] and layer them in a deep, greased casserole dish. After there are enough potatoes in the bottom, sprinkle with salt, pepper then dot with butter and chèvre and sprinkle with corn starch. Repeat layers. When you reach the top layer, skip the corn starch as it isn't the prettiest on top. Once everyone is all layered in and happy pour enough milk in the casserole to come about 3/4th of the way up the pan. Bake in a 350 degree oven for 1-11/2 hours. Check the potatoes to see if they're tender and if the sauce is thickening up.
Whatever you do, DO NOT cover the casserole dish or you and your partner in crime will be running around opening doors and windows and flapping towels as the dog runs around looking very concerned about the decibal at which the smoke alarm screams. Plus you'll have to clean the oven, and that's such a bummer.
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