i have been trying to collect vintage kitchen stuff. this sweet little sauce pot is my new purchase. it makes me happy 🙂
today’s cooking was about cleaning out the fridge to make room for new stuff. i began making twice baked potatoes, but decided to turn it into potatos au gratin.
5 medium yukon gold potatoes
dash olive oil
1/2 yellow onion
4 cloves garlic
3 T. butter
1/2 cup sour cream
6 oz. black diamond sharp white chedder-fat grated
1/4 cup pecorino romano-fine grated
slice potatoes in half & bake covered 45 minutes at 350.
in pan fry diced onions in oil until translucent. add slivered garlic & cook 5 minutes. skin baked potatoes & mash in bowl with onion/garlic mixture, butter, sour cream, salt, pepper, adobo & chedder. top with pecorino, cover & bake 15 minutes. remove cover & broil 7 minutes or until golden brown. naughty. i served it with pan fried brussels sprouts.