A Silky Voice and a Distinctly BIG Knife

When it's been one of THOSE days, nothing pleases me more than to be alone with my biggest, baddest knife, Chris Isaak's a certain someone's silky voice on the CD player, and something that is begging to be chopped into bits.  There's just something about all that chopping and stirring that soothes my soul.  The glass of wine doesn't hurt either.  But because I'm soooo very good at accidentally cutting myself (stitches and numb area on my left index finger anyone?), the wine usually accompanies the stirring that occurs after the chopping.

Today, however, wasn't one of THOSE days.  But I did go for the Big Knife when I made these exceedingly fab potatoes au gratin.  These are particularly good for serving up along side a rotisserie chicken you may or may not have picked up at Sam's Club on the way home from your daughter's San Diego located cardiology appointment.  Okay, some of you may argue than driving 150 miles round trip for a very cool monitor thing for your child's heart issue might constitute one of THOSE days...I don't.  I'm still being dazzled by the technology we brought home that means she doesn't have to spend a month in the hospital hooked up to an EKG machine.  ANYHOW, these potatoes are also really handy if your above-mentioned daughter happens to be a teenager and potentially seeing some male types after the meal.  There is a load of garlic involved.  Don't worry, I've got my methods.

This recipe is from PW, BTW. 

Grab 4 largish, to 7 smallish, russet potatoes.  Scrub your spuds good and clean.  NO peeling required.
2 Tablespoons butter, softened this is for greasing your casserole dish
1 1/2 cups heavy cream
1/2 cup whole milk
2 Tablespoons flour
4 cloves garlic, finely minced  If you decide to use a garlic press, I'd double the number of garlic cloves.  Mmmm mmm mmm.
1 teaspoon salt
freshly ground pepper, to taste Please go to Sam's Club or Costco and buy the big peppermill that is already filled with whole peppercorns that is by all the spices.  It's a throwaway, and one of the best inventions ever.
1 cup sharp cheddar cheese, grated  We usually have medium in the house, so that's what I use.  And yes, it does taste better if you grate your own.  The pre-grated stuff is coated in ...I can't remember...but you can also powder your baby's but with it and it comes in a bright yellow box. Corn starch!  That's it!  Corn starch!  Just grate your own and consider it an upper body workout.  You saw the cream above right?! 

Preheat your oven to 400 degrees F.
Smear the softened butter all over the inside of your casserole dish.
Slice the potatoes about 1/4" thick, and then quarter your slices.  Kiss your knife.
In a separate bowl, whisk together the cream, milk, flour, garlic, salt and pepper.  Use a lot of pepper and spice things up.
Place 1/3 of the potatoes in the bottom of your casserole and pour 1/3 of the cream mixture over the potates.  Repeat 2 more times, ending with the cream mixture.
Cover with foil or the glass lid your casserole came with and bake for 30 minutes.
Remove the lid/foil and bake for 20 minutes longer.  The potatoes should be browned and bubbling.  Add the grated cheese to the top and bake for 3-5 minutes longer, until the cheese is all melted and bubbly.
Allow the potatoes to stand for a few minutes before serving.

Ward off all teenage boys and vampires. 

Happy chopping!

~S