Side Dishes – Potatoes Au Gratin

 

 

On the Second Day of Christmas

Yuki watched TV!

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I got an animal DVD from the Library, and while I walked on the treadmill, Yuki took in America’s Greatest Animals for at least 10 minutes. 🙂

Potatoes Au Gratin

This was a perfect accompaniment to our Christmas dinner. In past years, I’ve made Christmas Goose, an interesting if labor-intensive dish.

I’ve decided that turkey and ham are the easiest large meats to serve. Not only are they budget-friendly, but also feed a lot of people. When I make a turkey, I have meat for the meal as well as leftovers for at least a couple more.

Not so with goose. Goose is roughly a similar size to a turkey, but the meat from it feeds maybe 4 people in one meal. The end.

This year I compromised. I made duck and sea scallops. I don’t think I’d ever made scallops before, but I love them and order them often when we’re out. So I didn’t have a good recipe to start from. I found a chili-encrusted lime scallop recipe which I thought sounded good, but came out only meh.

And the duck? Sorta of meh too. It’s a lot of work trying to get the meat off the bird, though it’s easy to roast.

The au gratin potatoes (p. 31), though, worked out perfectly as a side dish. I used plain Greek yogurt instead of sour cream, and had lightened up versions of the cream of celery and cheese.

IMG_6542Jacob really liked this dish. It’s tasty!

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Unfortunately, I forgot to take a picture of the final product. But trust me it comes out really nice in the end because you put cheese over the top and the potatoes brown up nicely.

Give it a try!

 

 

 

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