There’s only one cure to a gloomy, cloudy Wednesday.
Meatloaf and potatoes au gratin….
With good friends.
Au Gratin Potatoes
2 ½- 3 red potatoes
4 T butter
4 T gf flour (King Arthur Pamela’s flour blend)
3 cups 2 % milk
1 cup ½ and ½
2 T salt
dash cayenne pepper
2 cups shredded cheese
1/3 cup grated parmesan cheese
½ cup celery (optional)
Preheat oven. Boil scrubbed potatoes until tender, 20-25 minutes. Drain. When cool enough to handle, remove skin and slice into ½ chunks. Place potatoes into 3 qt large saucepan, melt butter until translucent. Add flour, stir while cooking, 1-2 minutes. Whisk in milks. Season with salt and cayenne pepper. Stir in cheddar cheese and all but 2 T parmesean cheese. Add potatoes to sauce and stir to mix evenly. Pour back into casserole dish. Sprinkle with remaining Parmesean cheese. Bake 45 minutes until dish is bubbling and brown on top at 350 degrees.
Stay tuned, Invisible Friends! We have a new Mama Kat’s tomorrow!
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