I hoped to start this Dark Days Challenge with a bang. It’s more like a whimper. Finishing report cards spent much of my “extra” time last week so I barely had time to cook let alone write about my cooking. I also had to finish my Can Jam post early because of the holidays so that was a priority last week. This week I’ve been working on another article for Edible Grand Traverse and it’s not coming along as smoothly as I’d hoped so I’ve been stuck on that all week. Plus, Bubba’s School program was last night.
This post is due at midnight, so guess when it will be done? Probably 11:59.
All three of my dinners feature dauphinoise potatoes. Sounds fancy, no?
Not so fancy. Souped-up scalloped potatoes. Yummy though.
10 lbs. Wetmaas farms Redskin potatoes
1 quart Shetler Dairy heavy cream
more salt than you think reasonable
1 lb. Black Star Farms Raclette cheese
Go buy a new Kitchenaid mixer because you killed your old one.
Slice ten pounds of potatoes with the slicer attachment.
Shred a pound of Raclette with the shredder attachment.
Dump the potatoes in a large bowl and pour a quart of cream over them. Add salt until the cream is WAY TOO SALTY.
Grease several baking dishes and rub them with minced garlic.
Squeeze all the salty cream out of the potatoes as you layer them into the dish.
Alternately add sliced potatoes, crushed garlic, thyme and cheese.
Continue to layer ingredients until the pans are full.
Top each pan with more cheese.
Bake at 325 degrees until finished. (About an hour.)
Eat one pan by itself the night you make it. (Yes, we ate a giant pan of cheesy potatoes for dinner; I’m not apologizing.)
Put one pan in the refrigerator.
Put two more pans in the freezer.
I reserved the super salty heavy cream to create both of my real dinners.
The second night I made “slop”. It’s a family favorite. Similar to Shepherd’s Pie, slop can be made with whatever you have in the fridge. Sometimes I top meat with mashed potatoes and cheese. Other times I cover it with hash browns. My mom used to make “slop” and it’s one of the things my dear hubby will actually eat. In the old days I used a can of cream of mushroom soup. Now I do it a little differently. I sautéed one of the onions from my garden and added two pounds of ground beef that I got from my friend Richard at the indoor market. I sprinkled local spelt flour over the meat, sautéed it for another minute and then dumped the rest of the salty cream into it to make a “gravy” of sorts. Then I pulled one of the pans of dauphinoise out of the freezer, thawed it and topped the ground beef with it. I put the whole thing into the oven and baked it until the potatoes were warmed through. It was yummy.
Minutes to spare. 11:54.