Here’s a bonus, two recipes for one post. A Chef of Your Own made these Cheesy Au Gratin Potatoes for a guest last week and they were a BIG hit. Make them tonight to go with burgers off the grill. The second recipe was the surprise of the evening. At a dinner party the other night, I had four people ask for the recipe, I call it Island rice. The inspiration was a pina colada, hope you enjoy!
Creamy, Cheesy Au Gratin Potatoes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, chopped
3 Tbls butter
3 Tbls all-purpose flour
1 tsp salt
2 cups milk
1 cup shredded Colby jack cheese
4 ounces american cheese
Preheat oven to 400 degrees.
Saute onions in butter until translucent. Add flour and combine well. Add milk and bring to a boil, stirring occasionally until thickened. Stir in cheese and add potatos slices.
Pour into greased baking dish and cover with foil. Bake, covered, for 1 hour. Uncover and bake an additional 1/2 hour until golden and potatoes are tender.
Makes about 4 servings.
Island rice
2 cup Basmatti Rice
2 Cup coconut water
2 cup water
1 tsp salt
1/2 cup large flake coconut
1 sm can crushed pineapple
Combine coconut water, water, salt and flake coconut in small pan. Bring to a boil. Add rice and reduce heat. Cover and simmer until all liquid is absorbed. Stir in crushed pineapple. Serve and enjoy.
