Potatoes Au Gratin, cheater style.

Cheesy potato casserole?  Uncle.  I could sit down to a baking dish of these suckers with a fork and not even think twice about offering you some.  Sorry, I'm a girl who loves her starches.   But I'm also REALLY impatient, and doing full length potatoes au gratin just doesn't sit well with my clock-watching habits.

DISCLAIMER:  I didn't measure anything for these potatoes.  Just eyeballed the whole thing, so I'm sorry if the recipe seems vague.  I was just busy inventing.


Recipe:

• 6 well scrubbed potatoes, Russet or Yukon Gold preferred
• shredded cheese, lots (it was probably just under a pound).  I used sharp cheddar, fontina, and asiago.
• 1 egg, beaten
• Dijon mustard, about 1/4 cup
• About 1.5-2 cups milk
• thyme and black pepper to season

Slice potatoes thinly.  Add to cold water and bring to a boil.  When almost cooked, drain water and rinse with cold (just so you can handle them).  Mix liquid ingredients (i.e. not the cheese).  Begin layering potatoes in a well greased baking dish (pretty sure I used an 11x13...the shallower you make the dish, the shorter the cooking time).  Use about half the potatoes for your first layer.  Top with half the cheese.  Layer remaining potatoes, top with remaining cheese.  Pour milk mixture into casserole dish.  Do you best to make sure everything it distributed evenly!  Bake in a 400 degree oven until cheese has gone delicious-looky (slightly browned) and it doesn't look soupy anymore.