Quick Potato Gratin

Summer (provided we see it in the Midwest--currently raining and 55F degrees) is bound to be filled with travel, family reunions, picnics, potlucks, road trips, camping, and impromptu grilling--at least I hope you have those kind of summer breaks.

Most of the time it's the end of the day when everyone is trying to figure out what everyone else is doing until finally someone says "just come over. I'm making: ____________ tonight. Stop by!" So, why not?  Just try not to be empty handed. Bring something other than a few raw baking potatoes wrapped in foil, hoping that your host has the rest--a grill or an oven along with some butter and sour cream.

A little prep time could make you look like a star with an awesome, satisfying side dish that will make everyone happy you came.  Of course, no one does comfort food like Ree Drummond, and thus, I used her base with a slight modification to the fat content and layering.  Couldn't believe how perfect these were for college cooking!

(Adapted from The Pioneer Woman Cooks: Food From My Frontier)

Quick Potato Gratin

Equipment:
9" x 13" Pyrex Oven-proof Dish, buttered
Chopping Board
Knife

Ingredients:
2 Tbls butter, softened
4 large Russet, Red, Yukon potatoes, scrubbed and cleaned

1 cup whole milk
1 cup heavy cream
2 Tbls all-purpose flour
3 garlic cloves, minced
1 tsp salt + extra
Fresh black pepper
1 cup sharp cheddar, grated
5 green onions, thinly sliced to the greens

Optional:
Fresh thyme

Instructions:
1. Wash your hands and scrub the potatoes.

2. Preheat your oven to 400F degrees.
3. Prep your buttered dish. Set aside
4. Slice your potatoes lengthwise and dice in equal parts. (up to you if you peel them)
5. Prep your garlic and green onions.

 6. Combine the milk, cream, garlic, flour, salt and pepper with a whisk until well-combined.

 7. Sprinkle the potatoes with salt & pepper.

 8. Add 1/2 cup of sharp cheddar in between.

 9. Pour the cream mixture over the top.

 10. Cover dish with PAM-sprayed foil (sprayed side facing against cheese) and bake x 30 minutes.

11. Remove from oven and sprinkle 1/2 - 1cup on top and bake another 20 minutes.

12. Broil x 3-5 minutes until golden brown and cheese is gooey and bubbling.

 12. Add your green onions just before serving. Crack some fresh ground pepper on top.