Friday, November 20, 2009

Potatoes Au Gratin--A Thanksgiving Twist

Everyone loves those mashed potatoes for Thanksgiving Dinner. However, some years you just have to mix it up and go with the unexpected dish. This year, I'm having Thanksgiving just with my immediate family and we'll be cooking up a turkey breast instead of a whole turkey. (No one here likes dark meat and it would take mountains of gluten free bread to make enough turkey sandwiches to use up the leftovers.) The other day on Food Network I saw the new "Tyler's Ultimate" and he did this turkey breast with cornbread stuffing rolled into it and it only took 25 minutes to cook. 25 minutes! Anyway, when you do a little bit less traditional cut of meat I think it's fine to take a less traditional side dish along for the ride. So, with that in mind, here's a great gluten free recipe for Potatoes Au Gratin that I know you'll enjoy any day of the year.
Potatoes Au Gratin
5 potatoes, peeled and sliced thinly
4 T butter
2 T cornstarch
1 cup whole milk or heavy cream
dash salt and pepper
dried minced onions or sliced scallion onions
1 clove of minced garlic
1 cup shredded gruyere cheese
1 cup shredded monterey jack cheese
Preheat oven to 400 degrees. Layer the potatoes in a baking dish sprayed with non stick cooking spray. In a saucepan, melt the butter and add the cornstarch all at once. Whisk until thick. Add the milk, salt and pepper, garlic and onion and bring to a boil, until thick. Add cheese and stir until melted. Remove from heat and pour over the sliced potatoes. Bake uncovered in a 400 degree oven for about 30-40 minutes.
The gruyere cheese is really the star of this dish. It's a little tangy and it melts really well, so you have ooey gooey delicious potatoes that the cheese doesn't fall off of. Enjoy these with any holiday meal!
Happy eating!

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