Can you say ultimate side dish?! I cannot believe I've been sitting on this all month. I used my Pork Loin with Bay Leaves (see July 16, 2008 post) but modified it so I could do it with a Pork Roast. It still came out pretty good--I made a gravy using a wine reduction, it came out pretty good.
In addition to the pork roast, I'm thinking... I remember making roasted rosemary potatoes a couple days before (so I couldn't do a repeat). I've always wanted to try Potatoes Au Gratin. It turns out that I didn't even need to buy fancy cheese to make this taste good.
Scalloped Potatoes (straight from America's Test Kitchen Family Cookbook)
2 tbsp unsalted butter
onion, chopped fine
1 tbsp minced fresh thyme, or 1 tsp dried
2 garlic cloves, minced
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 lbs russet potatoes (5 medium makes 6 servings), peeled and sliced 1/8 inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 oz cheddar cheese, shredded 1 cup
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Melt the butter in a large Dutch oven over med-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves. Bring the mixture to a simmer. Reduce the heat to med-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.
2. Discard the bay leaves. Transfer the mixture to an 8-inch square baking dish. Gently press the potatoes into an even layer and sprinkle the cheddar over the top. Bake until the cream is bubbling around the edges and the top is golden brown, 15 to 20 minutes. Let cool for 10 minutes before serving.
Cooking tip: When you're making the cream mixture, have the onion, garlic and potatoes chopped an ready to go--there isn't really built in prep time.
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