Cheesy Potato and Leek Gratin

Madoline slice 4 russet potatoes

2 leeks – just the white parts, quartered lengthwise, chopped, rinsed well, and sautéed in olive oil over medium/low heat with some salt until soft.

In a buttered dish, add a layer of the potatoes, overlapping, topped with some salt and pepper. On top of that, a layer of the leeks (about half). Another layer of potatoes (more salt and pepper), then the rest of the leeks, then the rest of the potatoes.

Sauce:
1 1/4 C of milk,
3/4 C of heavy cream
1/4 C of beer.
simmer and pour it slowly into the potatoes
–just enough to come up to the top layer.

On top, a nice layer of cheese. About a cup of grated cheddar and swiss.

Baked at 350 for as long as possible. hour or so
Until the cheese was about to burn. It makes an awesome crust on the top, and you want to make sure the potatoes are tender.

Mexican Sour Cream Rice

served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
2 cups shredded Monterey jack and cheddar cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt & pepper to taste

In a large pot, bring the rice and chicken broth to a boil.
Reduce heat to low, cover and simmer for 20 minutes.

Preheat oven to 350 degrees.

Lightly grease a 1 1/2 quart casserole dish.

In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings.

Transfer to the prepared casserole dish and top with remaining cheese.
Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.

MASHED POTATO PANCAKES

Pictured without surprise

I had some left over mashed potatoes so added a few ingredients and a surprise and made a wonderful side dish.

Pretty, very tasty and snuck a little nutrition in for good measure.

2 cups Leftover Mashed Potatoes
½ cup Italian Bread Crumbs
½ cup Panko Bread Crumbs
2 Eggs
Parsley flakes to taste
Salt and Pepper to taste
Olive Oil for Frying

Mix mashed potatoes with the two different types of bread crumbs, eggs, parsley flakes, salt and pepper. If mixture is too soft add more bread crumbs until mixture will hold a pancake shape.

The Surprise/Optional but delicious: Add two ribbon carrots: wash and peel your carrot. Then, putting your carrot flat on the cutting board, take your peeler, and run it top to bottom creating a “ribbon”. Continue to do this until you are about half way down the carrot, then turn around and do the same on the other side. As long as your peeler is sharp, you should be able to use most of the carrot. Now finely dice the ribbons and add to the mashed potato mix.



Dust hands with flour and shape into patties (using a half cup measure for size). In a medium frying pan, heat the olive oil on medium high heat. Add potato pancakes and reduce heat to fry slowly. When pancake is golden brown, turn and fry the other side.



Served with the left over (reheated) pork roast tenderloin and a tossed salad.