A Favorite Food Blog

In my research for new and interesting recipes I read a lot of fine cooks' food blogs and one of my favorites for the past year or so has been The Pioneer Woman Cooks, authored by Ree Drummond.  Ms. Drummond is a city girl who married a cowboy (whom she refers to as "The Marlboro Man") and moved to his cattle ranch in Oklahoma.  How she manages to create such an entertaining blog and cook such excellent dishes with a huge ranch to assist with and four children is beyond me.

I recently purchased her cookbook by the same name and have found it delightful to read.  She describes her life on the ranch, how and why she cooks the way she does and also includes many pictures that she takes herself.  Oh, did I tell you she is a great photographer on top of everything else. 

Anyway, I recently tried one of her recipes for Perfect Potatoes au Gratin and indeed they were.  As The Husband exclaimed after cleaning his plate, "That was some good insert expletive here."  Compliment duly noted!  This makes an excellent side dish with steak or pork chops, though make them small portions of meat because you will want to save room for these delicious potatoes.

Pefect Potatoes au Gratin
(As developed by Ree Drummond)

4 whole Russet potatoes, scrubbed clean
2 Tbsp butter, softened
1½ cup heavy cream
½ cups whole milk
2 Tbsp flour
4 cloves garlic, finely minced  (I only used two cloves in mine)
1 teaspoon salt
Freshly ground pepper, to taste

1 cup sharp Cheddar cheese, freshly grated

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving.