Moving to Maine, I thought I'd see the end of snow days. People up here are used to the snow, right? I guess I neglected to think about the fact that even if the snow isn't bad, we get lots of days off from school due to the fact that students and faculty often travel from far away to get to the med school everyday. Hence, we had a snow day last week!
Instead of using this time to catch up on my studying, I caught up on a lot of TV and a little bit of comfort food cooking:
Potatoes Au Cheddar
- 5 medium round white or red potatoes
- 2 cups half and half + 2 tbsp half and half
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 T cornstarch
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Add potatoes, 2 cups of half and half, salt, and garlic to a pot and bring half and half to a boil. Simmer on medium heat for about 20 minutes or until potatoes are tender. Stir occasionally, as the half and half will form a film on top when heated. This is normal and will go away with stirring.
When potatoes are done, transfer from stove to a baking sheet using a slotted spoon. Combine 2 T of half and half with cornstarch and whisk together. Heat in a small pot on stove until mixture becomes thick and paste-like. This should take about 3-4 minutes or so. Transfer to pot with heated milk mixture and whisk this together over medium heat until this mixture is now thickened. Add cheddar cheese to this mixture and stir until melted. Pour over potatoes.
Sprinkle parmesan cheese over top of the cheesy potatoes and bake for 15 minutes. The top should be slightly browned when done.
Let potatoes sit for 10 minutes before serving. Hello comfort food on a snowy day! I had two helpings of these with a huge green salad.
Where did these ingredients come from?
Potatoes, garlic- Wolf Pine Farm, Alfred, ME
Cheddar cheese- VT (bought locally when I was there visiting!)
Half and Half- Smiling Hill Farm, ME
Parmesan cheese, cornstarch, salt- Hannaford's