Category: breakfast, veggies | Difficulty: easy
Hubby loves potatoes! I mean... really loves potatoes! hee hee! But by far, his favorite way for me to make them is potatoes au gratin. I think he loves the creaminess of the cheese and milk mixed with the potatoes. Hey, I just love em, any kind of a potato - never met one I didn't like!
So for breakfast, but not often enough I'll whip these up for him and you should see the look on his face when he smells them cooking. He's like a little kid, he comes running down the stairs, tongue hanging out ready to dive in before they're even ready! He reminds me of my previous cat when a can of tuna arrived! LOL! But I can't blame him...once the onions and olive oil and butter hit the pan I'm going crazy! I love the smell of them and the way the upstairs still has the aroma the next day! Have I made you hungry yet????
Well, it's a simple recipe and doesn't take long of course to cook for all your time conscience folks! And breakfast is the most important meal of the day and the one that most overlook including me! I'd like to serve these up with some ham or bacon. Now you can grill up some ham and plate it first and then pour the potatoes right over it....oh JESUS HELP ME! No more typing...Here's the recipe!!!
Ingredients:
6 medium all-purpose potatoes, peeled, and sliced
1/4 c. diced vidalia onions
1/4 c. chopped red peppers
1/4 c. butter or margarine
EVOO (just a little)
1/4 lb. shredded cheddar cheese
1/4 c. milk
1 tsp. dry mustard
1 tsp. kosher salt
1/4 tsp. lemon pepper
fresh parsley or basil (optional)
Preparation:
Arrange the sliced potatoes in a buttered 2 quart casserole dish; set aside. In a medium skillet, over medium heat, saute the onions and red peppers in 1 tablespoon butter or margarine (you can mix the butter with a little olive oil if you like, I do) until barely tender.
Then stir in the cheese, milk, dry mustard, salt, pepper and the remaining butter or margarine. Simmer over low heat until the cheese is melted, stirring constantly. Pour the mixture over the sliced potatoes in the casserole and stir gently. Bake in a preheated oven at 350 degrees for 45 to 55 minutes or until the sauce is thickened and bubbly and the potatoes are tender. Top with parsley or basil. Serve immediately.
So for breakfast, but not often enough I'll whip these up for him and you should see the look on his face when he smells them cooking. He's like a little kid, he comes running down the stairs, tongue hanging out ready to dive in before they're even ready! He reminds me of my previous cat when a can of tuna arrived! LOL! But I can't blame him...once the onions and olive oil and butter hit the pan I'm going crazy! I love the smell of them and the way the upstairs still has the aroma the next day! Have I made you hungry yet????
Well, it's a simple recipe and doesn't take long of course to cook for all your time conscience folks! And breakfast is the most important meal of the day and the one that most overlook including me! I'd like to serve these up with some ham or bacon. Now you can grill up some ham and plate it first and then pour the potatoes right over it....oh JESUS HELP ME! No more typing...Here's the recipe!!!
Ingredients:
6 medium all-purpose potatoes, peeled, and sliced
1/4 c. diced vidalia onions
1/4 c. chopped red peppers
1/4 c. butter or margarine
EVOO (just a little)
1/4 lb. shredded cheddar cheese
1/4 c. milk
1 tsp. dry mustard
1 tsp. kosher salt
1/4 tsp. lemon pepper
fresh parsley or basil (optional)
Preparation:
Arrange the sliced potatoes in a buttered 2 quart casserole dish; set aside. In a medium skillet, over medium heat, saute the onions and red peppers in 1 tablespoon butter or margarine (you can mix the butter with a little olive oil if you like, I do) until barely tender.
Then stir in the cheese, milk, dry mustard, salt, pepper and the remaining butter or margarine. Simmer over low heat until the cheese is melted, stirring constantly. Pour the mixture over the sliced potatoes in the casserole and stir gently. Bake in a preheated oven at 350 degrees for 45 to 55 minutes or until the sauce is thickened and bubbly and the potatoes are tender. Top with parsley or basil. Serve immediately.
4 comments:
Oh yummy fabulous potatoes!! And they have cheese too, I'm sold. Thanks for sharing this one, I'll be thinking of you when I prepare them :)
MMMMMM,...so lovely!! It is too rich for me as breakfast but I would totally devour this as lunch or dinner!!
MMMMMMM,...Kim!
Response to redkathy:
Oh thanks lady! I hope you make them soon!
Response to Sophie:
you are sooo funny! Well who says they have to be eaten for breakfast anyway? lol
I took one look at that photo and almost jumped through the screen. I probably like potatoes as much as your hubby although I do not make them often. This one is worth making. Thanks.
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