How to make Potatoes Au Gratin from scratch

 This recipe is "from scratch" - no boxes, so you can control what ingredients you eat.

My wife and I are potato lovers... and she challenged me to make Potatoes Au Gratin... and oh.. not too much dairy this time.  But, but the sauce is mostly dairy - if you make it the regular way. The main substitution I made was using Almond Milk instead of regular milk, but had to make some other alterations to make sure it will thicken up properly.  You can also substitute half the regular cheese for a non-dairy (soy) cheese.

I will post the recipe I used... with the substitutions I used for Low Dairy in italics for those who are trying to do it with 50% the diary of the normal version...

This is a VERY TASTY version - and goes perfect with a ham and some steamed asparagus.   However, if you are on a date, I would consider some Chocolate-Mint ice cream for dessert.

INGREDIENTS:

FOR THE PAN

• 4-6 baked potatoes (white or red... thinly sliced)
• 1/2 medium size onion (white or red)
• 1.5 Cups Cheddar Blend.  (Normally cheddar/jack but all cheddar is fine also.)  LOW DAIRY: substitute half the regular cheese for a soy cheese variety.

FOR THE SAUCE

• 3 cloves garlic (pressed with garlic press)
• 1 green onion (for color/flavor combo)
• 1 tsp salt
• 1 tsp pepper
• 2-4 TBS flour (LOW DAIRY: You will need 4 to help thicken it)
• 1 TBS corn starch
• 1-2 eggs (LOW DAIRY: You will need 2 to help thicken it)
• 1 Cup Plain Greek Yogurt (or sour cream)  (LOW DAIRY: Substitute 1 can Coconut Milk for VERY low dairy)
• 2 1/2 Cups 2% milk (LOW DAIRY: 2 1/2 Cups Almond Milk instead)
• 2 TBS Butter (LOW DAIRY: 1 TBS butter and 1 TBS Coconut Oil with a splash of butter flavoring)

SPECIAL TOOLS:

• Garlic press
• 12" square/round metal or glass pan

STEPS

1) Preheat oven 425 degrees.

2) Slice the potatoes very thinly (about 1/8 inch thick) and layer in the pan.  They should overlap each other about 30-40%.

3) Add a thin layer of cheese over the potatoes, covering them mostly.

4) On top the cheese, put a layer of VERY thinly sliced onion circles.

5) Repeat layering so you have about 3 layers of potatoes (and 2 layers of onions and cheese).  If the top layer has less potatoes, its ok... but it has to end with potatoes (not onions).

6) Blend all the ingredients for the SAUCE with a wire whisk or a fork.  Pour over potatoes.   Help them get into the cracks of the potatoes by shaking the pan a bit... and using a spatula to carefully lift the bottom layer slightly to let sauce in.

7) Put a thick layer of cheese mix on the top.  This helps get a fine crust on top.

8) Bake in the oven for 30 minutes covered in TIN FOIL.  Then bake for  15-20 minutes uncovered.  It needs get real bubbly... while cooking and get brownish on top... but not too dark brown.  

9) Let the finished rest (sit around in your kitchen) for 10 minutes before serving.

Papa's Crispy Hashbrowns

You could buy "hash browns" from the store... but why?  They are very simple to make from fresh potatoes.

INGREDIENTS:

• Potatoes (Russet, red or white) Russets work best.
• Salt (2-3 TBS)
• Crushed Pepper (coarse-ground is best)
• Garlic Powder
• 1 lemon
• 1/2 cup Vegetable Oil (grape-seed oil is best)
• 1-2- cloves fresh garlic (optional)
• Season Salt (optional)

TOOLS:

• Electric Shredder
• Cheese Cloth (or new/clean paint strainer)
• Frying Pan (Cast iron is best)

1) In a bowel, shred about 2-3 small potatoes or one large per 2 people - depending on their appetite.  Use some electric gadget to do that.

2) Squeeze the lemon over the potatoes.  Add water to cover the potatoes, and add in the salt.

The salt will help pull some of the moisture out of the potatoes... and most of it will be discarded when you drain.  Don't worry about this making it salty.  The lemon keeps them from becoming brown.

3) WAIT for at least 30 minutes - 1 hr.  Overnight is OK.

4) Put the shredded potatoes in a cheese cloth and squeeze as much water out of them as possible.  The more you squeeze out, the crispier your potatoes will become.

5) Put potatoes in a hot frying pan over medium heat with a 1/8 inch layer of oil in it.  Squish down with a spatula.

6) Add spices to potatoes as desired.  I like lots of garlic and pepper.

7) Turn over once you think one side is crispy enough.  You will see the dark brown on the edges of the pan.  It should be a medium to medium-dark brown.

8) Once both sides are equally crispy brown, it is ready to serve. 

Carole's Decadent Brownie Cookies

This recipe is for the true dark-chocolate or brownie lover.... If you don't care for chocolate, don't bother.  If you love chocolate, this is truly luxurious.   I just got this recipe from my wife... and am shamelessly posting it on the web.  Hope I don't get into trouble for sharing her secrets.

INGREDIENTS:

• 2 Boxes brownie mix.  (If you only use one, you will regret it)
• 2 Eggs
• 6 TBS oil (grape-seed oil, melted butter, or melted coconut oil)
• 3 TBS water
• 1 bag Chocolate Chips - dark chips (Ghirardelli are the best)
• 1-2 cups chopped walnuts  (optional)

1) Preheat oven 350 degrees.

2) Mix all ingredients together in large bowl with a durable wooden spoon. [except the chips and nuts] 

Make sure you get it all moistened.  You don't want to crush your chips or nuts with mixing this stuff.  It will seem a bit dry, with almost enough moisture to go around.  This is normal.

3) Add in chips and nuts and mix til they are evenly distributed.

4) Put on a quality cookie tray.  (Stoneware is good.  Also the metal ones that have air in between.  This prevents burning the bottoms.)  I like big cookies, so I use my thumbs to push in a bit on the center of the cookie.  This prevents it from mounding as it cooks... and having a doughy center.

5)  Bake for about 18 -19 minutes at 350 degrees.

6) These are GOOEY to take out and put on racks - perhaps due to the amount of chocolate chips.  Remove them carefully to preserve the shape.  Use TWO metal spatulas, one for scooping up the cookie, and one for scraping it off the metal spatula carefully onto the wire rack.

3) Let cool for about 7 minutes before eating.  This allows them to firm up, but still be warm.  If you feel generous, you might share with a friend or spouse.

Bobcat's Infamous Potato Salad

WARNING:  If you do this right, you will NEVER appreciate store-bought potato salad again.   And using this recipe in any sort of potato salad contest is cheating... it is that good!

INGREDIENTS:

• Potatoes (White or Red)
• 6 Eggs (optional)
• 1 clove garlic

Sauce Base:

• 1.5 cups Greek Yogurt - Plain
• 1.5 cups Best Foods Real Mayonnaise (regular or olive oil)
• 1/4 cup regular yellow mustard (not spicy or Dijon)
• Big handful of shredded mozzarella cheese

Sauce Spices:  (adjusted to taste)

• Garlic Powder (lots - start with 2 tbs)
• Onion Powder (start with 1 tbs)
• Dill (lots - start with 2 tbs)
• Salt (1-3 tsp adjusted to taste)
• Pepper (1-3 tsp adjusted to taste)
• Celery Seed (lots - start with 2 tbs)
• Paprika (some...about 1/2 tsp not lots)
• Season Salt (your favorite variety is fine)
• juice of half a lemon
• 1/8 - 1/4 tsp apple cider vinegar
• 2 Cloves garlic - pressed with a garlic press
• 1-2 sprigs fresh finely chopped parsley (optional)

Vegetables & stuff

• 2 cans olives (small or medium) YES use two... or you will regret it!
• 5-6 large pickles (DO not skimp here!)
• 4-5 celery sticks
• 1 - 1.5 Cups chopped onions
• OPTIONAL add ins:  Imitation Crab Meat, Fresh Cucumber, Snap Peas, Green Onions

TIP: The imitation crab meat is a real cheater... if your guests love fish.

Overall, this potato salad is half potatoes, and half other stuff.   

STEPS:
1) Measure out the potatoes you want in a big bowel.  Leave room in half the bowel for the vegetables and stuff.

2) Chop the potatoes in quarters or so to cook - and put into big pot to boil.  DO NOT skin the potatoes.  

3) Make sure there is enough water to cover the potatoes.  No more than that. For extra flavor, add a crushed clove of garlic to the pot (without the skin).  Bring to a boil, then down to a simmer (still bubbling) for about half an hour.   Potatoes will be done when they are soft enough to eat... but still slightly firm.  We don't want mashed potatoes when we mix it into the sauce.

4) While the potatoes are cooking, hard-boil your eggs.

5) Make your sauce while things are on the stove.  Combine all the items in the sauce base and the sauce spices together in a bowel.  Taste... adjust seasonings to taste.

After mixing the sauce to taste... (be picky... make it perfect) set aside in the refrigerator.

6) Chop the veggies to small bite-size pieces.  They need to fit on a fork easily with a potato.  Use that for a guide.  The olives should be kept whole if using small ones.  If medium you may optionally halve them. DO NOT DICE.

7) Once the potatoes are done... you may refrigerate for the next day to finish.  If you are in a hurry, put in the freezer for 1-2 hours on a cookie sheet.  Potatoes need to be cool to mix or to serve.   This potato salad is best served chilled!

8) Chop the potatoes to bite-size pieces.  Be careful not to mush them.

9) Once potatoes are chilled, mix in the sauce and veggies carefully.  Make sure you mix in everything evenly.

10) Peel and quarter the hard-boiled eggs.  Add to the top of the potato salad.  Add several dashes of paprika to the top.  READY TO SERVE.