I am Done

I got all of my pre-Christmas-Eve errands done. At one point, I found myself at PetCo, evaluating toys for my sister’s dog. She felt it was imperative that our pets exchange gifts.

Either my heart has grown three sizes this year, or my brain has done the reverse.

I now possess a decent-looking rib roast. That should be enjoyable. I’m making potatoes au gratin with it. When I was a kid, my Uncle Jim used to cook Christmas Eve dinner for the family, and he always had some nice beef and a giant bowl of potatoes au gratin with mushrooms and lots of pepper. The mushrooms I can take or leave, but other than that, I miss those potatoes. And Jim. And being together with the family.

I have my own recipe, which is very much like my recipe for macaroni and cheese. Tell you what. I’ll paste it below. Maybe you can find a better way to brown the potatoes. I suggest increasing the cheese.

Potatoes au Gratin

Here’s the recipe for potatoes au gratin. You might want to pimp it out with bacon or mushrooms or something, but it’s great as is.

INGREDIENTS:
3 cups half and half
1 tsp. salt
3 tbsp. butter
3 tbsp. flour
1/2 cup minced onions
2 cloves garlic
4 tsp. pepper
3 egg yolks
12 oz. shredded Cheddar + extra for topping
dash hot sauce
3-4 big russet potatoes

Peel the potatoes and cut in slices less than a quarter of an inch thick. Arrange the slices on a cookie sheet in a single layer. Salt and pepper them and brush them with butter (both sides). Brown them under a broiler (I gave them 5 minutes per side at a distance of 6 inches, but your broiler may be different). When you remove them, lower the heat to 350.

Melt the butter in a saucepan on medium heat. Saute the onions in the butter. Add the flour and stir it in. Cook for a few minutes, until the flour is no longer raw.

Divide the half and half in two equal portions. Beat the egg yolks into one portion and set it aside. Pour the other portion into the flour, butter, and onion mixture. Cook while stirring, until the mixture bubbles. Now you have cheese sauce.

Use a whisk to mix the rest of the half and half into the contents of the saucepan. Get it bubbling. Add the cheese, salt, pepper, garlic, and hot sauce and mix it all in.

Butter the bottom of a casserole dish. I suppose a 2-quart Pyrex job would be ideal. Add a layer of potatoes. Cover them with cheese sauce. Repeat until the dish is full, and make sure the top layer of potatoes has sauce on it. Bury the dish in shredded Cheddar and pepper it generously. Cook at 350 until nicely browned. At least 30 minutes.

Soon I’ll be headed off to lunch with my sister and my father. Right now I’m listening to a Brooke Fraser CD that arrived today. I think it’s important to have some good Christian music on hand.