Ingredients
- 1 medium onion, chopped
- 1 tsp vegetable oil
- 1 tsp salt
- 2 cloves garlic, minced
- fresh ground pepper - lots
- 5 medium yukon gold potatoes - though russets are better - peeled and sliced as thinly as you can get them
- 2 cups 2% milk - don't try to use skim. It won't be good. Just be glad it isn't whole milk
- 2 tsp cornstarch
- 1 tbsp water
- 3 tbsp light cream cheese
- 1 cup grated parmesan cheese
Combine oil, onions, and salt in a large pot. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in the garlic and pepper and cook until well-incorporated and fragrant, about 30 seconds.
Add the potatoes and milk and bring to a simmer. Cover, reduce heat to low, and simmer until partially tender (a fork can be jabbed into a potato slice with some resistence), about 10 minutes.
In a separate container, whisk the cornstarch and water together until well mixed. Then add to the pot and bring to a simmer. Remove from heat.
Stir in the cream cheese and 2 tbsp of the parmesan. Don't break up the potatoes, if you can help it.
Transfer the mixture to a metal baking dish and sprinkle with the remaining parmesan. Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely tender (a fork goes in easily) and the top is golden brown, about 10-15 minutes longer.
Let cool for 10 minutes before serving.
Thoughts: OMG this was delicious. It probably would have been more flavorful if we can used thyme and bay leaves, like the recipe recommended. But we didn't have those things and we NEEDED POTATOES NOW. So we did without. And it was still delicious. You can't even tell that this recipe is half the calories. It's totally better without whole milk and heavy cream. Yikes.
I have practically no criticisms. Maybe a little more salt? To each her own. Maybe it doesn't matter.
Disaster Index: 1/10
No comments:
Post a Comment