KEVAN’S ROTTEN POTATOES
I started palling around with Potatoes au Gratin recipes many years ago and it eventually became THE contribution I was asked to bring to family affairs and other potluckery events. I can’t remember which hallowed family member dubbed them Kevan’s Rotten Potatoes, but it stuck. And I’m sure they were so named in the manner Iceland was named, as a diversionary tactic.
This recipe is for a decent sized batch, but I, more often than not, double it to take to functions. I like to keep out a small portion for later consumption at home because what I bring to a function is usually finished off.
What you’ll need:
4-5 pounds of potatoes (I prefer Yukon Golds)
1-1.5 pounds of cheddar, grated (I prefer Tillamook’s Extra Sharp White Cheddar)
2 cups shredded Parmesan (or Parmesan Romano blend)
3 cups of milk (I know with everything else here it makes no sense, but I use non-fat)
1 stick of butter (salted)
A good-sized onion (prefer white)
Scallop your potatoes. I keep them in water after I slice them up to keep them from oxidizing till they are ready to mix and put in the oven.
Melt the butter and cook the onion in a good-sized saucepan at med-low (or I use a skillet and then transfer to a saucepan later.) Add 2 tablespoons of flour, 2 teaspoons of salt, 1 teaspoon of pepper and cook the mixture till the onion is kind of tender.
- Add the milk and cheese in portions, stirring the whole time. Oh – and bring the heat up while doing this. Keep at it till the cheese has all melted.
- In large oven-worthy bowl add the potatoes and then stir in the mixture. (You may have to use two bowls if you don’t have one big enough.)
Bake for 1.5 hours at 375º
- Add bread crumbs to the top of the potatoes and cook for another 5 minutes
- Add Parmesan/Romano cheese to the top of the bread crumbs and cook another 10 - 15 minutes.
- Optional: You can turn on the broiler for a few minutes to crisp up the topping.
Mmmmmm . . . starch and fat. How can it be wrong if it tastes so right?