Potato Gratin

What to do when your gafills up with potato foliage?  Well, cut the tops off to make room for sunlight to reach other plants near by, but that means dig up most of the potatoes.  After that, get out your casserole dish because it’s gratin time. I love gratin because it’s easy to make, I can use my trusty food processor to slice potatoes, onions, and grate cheese, it feeds a lot of people, and you can use just about any milk or cheese on hand.  Here is an outline of a recipe, from here adapt to your own taste and wing it.

4 cups sliced potatoes, from your garden

1 large onion

as much garlic to taste

salt, pepper to taste

fresh herbs from your garden: cilantro, dill, oregano, rosemary or chives

2 cups milk or cream

2 beaten eggs

3 cups grated cheese of any kind you want

1. Slice potatoes.

2.  Arrange half in buttered pan, add onions, herbs and 1/2 of the cheese.

3.  Bat together the milk and eggs, add salt and pepper to taste.

4.  Add half of the milk mixture.

5.  Repeat all steps again, top with cheese.

6. Bake for one hour at 400 in preheated oven.