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 GratinEquipment:
9" x 13" Pyrex Oven-proof Dish, buttered
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
1. Wash your hands and scrub the potatoes.
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.