In the shelter where we are living, there is a garden. It blesses us with many wonderful vegetables and fruits! Last night, I tried out a new recipe and fell in love!
We’ve all heard of comfort food, right? Those delectable, savory dishes that make one feel like the recipient of a big, warm hug. Mac and cheese, twice baked potatoes, beef stew…yummm! So I decided to dig some potatoes, cut some chives, and dig out my cheese powder and cheese. What goodness awaited me!
It wasn’t perfect, but it was definitely a blessing! I’ll tell you what I did, and the corrections I will make next time. Oh, and there will definitely be a next time, as we dug the rest of the crop of potatoes a few days ago!
You will need the following:
About three pounds of scrubbed potatoes (I used red and yellow)
8 oz. colby-jack cheese cubes
6 slices sharp cheddar cheese
About 2 Tbsp. chives cut into 1/2 inch pieces (measure after chopping,) separated
4 Tbsp. cheddar cheese powder, separated (this can be purchased through our family’s favorite country store, Kauffman’s, in Beloit, Wisconsin at the following link:
1/2 cup of milk (I used a full cup and it was too runny!)
2 Tbsp. butter, cut into 2 pats and then quartered so that you end up with 8, 3/4″ x 3/4″ pieces, separated
1, oven-proof bowl/dish/casserole or whatever you want to call it, big enough to hold all of your other ingredients (I believe mine held 2.5 quarts)
Your favorite gluten free cooking spray
Preheat oven to 375°F. Spray casserole dish with your gf cooking spray and set aside. Slice your impeccably clean potatoes thinly and layer about 1/2 of those in the bottom of your dish. On top of the potatoes add 4 pieces of the butter, spread out evenly. Add 1/4 cup of milk to this and sprinkle with 2 Tbsp. of the cheese powder and 4 oz. of the cheese cubes. Top that with 1 Tbsp. of your chopped chives.
Continue the next layer with the remainder of the potatoes, the butter chunks, 1/4 cup of milk, cheese powder, the rest of the cheese cubes, amd the other Tbsp. of chives. Top with the cheddar cheese slices and bake, covered for about 1 1/2 hours, or until a knife goes through the potatoes easily.
This is such a wonderful, warming dish as the weather grows colder (though there’s a nasty rumor around here that the temperature is going to get hot again!) Enjoy it anyway with the fruits of your garden (or your local grocery store!!!)