I have been spending my Christmas break at my lovely friend Krysten's house in Arizona, where the vodka flows like the sunshine and I'm gaining weight with a rapidity heretofore only reserved for mad dashes to late trains. I honestly think my fat pants are now leaving indentions in my waist right now, but isn't that what the holidays are all about? (On another note, I've been hearing about Kate Moss' "nothing tastes as good as being thin feels" statement, and ... girlfriend is just WRONG. Obviously I am not condoning obesity but indulge yourself every once in a while; can I get an amen??)
Today's recipe comes to you courtesy of my roommate Brian's mother Madeline, with some added flair by me, per usual, this time in the form of a nod to "A Potato Dish for Julia" by Judith Jones (whose book The Pleasures of Cooking for One I received as a Christmas gift this year). The United Nation of Krysten & Jamie single-handedly polished off HALF the casserole dish, but instead of curling up for a carb-coma nap, I decided to drag myself to the computer to share the recipe.
Perfect Scalloped Potatoes
Ingredients:
4 medium potatoes, sliced thinly with a mandolin (about 1/8"-1/4")
4 T flour whisked into 2 C of whole milk
1/2 onion, minced
3-4 garlic cloves, pressed or grated, then mashed with a hefty pinch of sea salt to form a paste
1 C grated cheddar or gruyere cheese, or a mixture
3 T butter, cut into small cubes
1 T parsley,
salt & pepper to taste
Directions:
In a greased casserole dish layer half of the sliced potatoes, dot with half the butter and half the garlic paste, sprinkle with half the onions, salt, and pepper, and top with half of the grated cheese. Repeat with remaining ingredients. Pour the flour and milk mixture over to cover potatoes. Bake uncovered at 350 for 1 hour and serve sprinkled with fresh parsley (and if you're me, a dash of hot pepper flakes).
I dare you to only eat one helping.
