May. 28th, 2014

debgeisler: (headshot2)
Typical recipes for au gratin potato dishes involve heavy cream. I don't think this recipe (which uses bacon fat for the roux) is *less* caloric, but it is an interesting take on the average recipe. We like it very much...got the recipe first from the cookbook Favorite Brand Name Cookbook. This was not a cookbook I would have bought for myself, but we've gotten 3-4 really exemplary recipes out of this book, including this one. (We just ignore when it tells us to use specific brands of ingredients.)

Here's the recipe. )

This is one of those meals that helps when the temperature is 45.9°F on 28 May. That would be why we made it tonight. :-)
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