Hey, welcome back, and thanks for the recipes. Original
ones are particularly welcome, though all are received
with pleasure.

I hope you find it fun and interesting in here and
that you stick around for the ride.

By the way, the focus of the echo is still food, but
many other topics are touched on. Some people put
ontopicizers at the end of their posts, but this is
not mandatory.

Au gratin potatoes
categories: salvage, starch, main
servings: 4

1 oz butter
1 md onion, sliced 1/8"
2 lg potatoes, peeled, sliced 1/4"
1 c beef broth
1 c cream or to cover
pepper, nutmeg
1 c Cheddar, chopped or grated

Melt butter in a large heavy cast-iron
skillet and wilt the onion until lightly
browned. Remove with a slotted spoon.

Dip the potato slices on both sides In the
same fat, then arrange them in a rosette
pattern in the skillet. Strew the onion
and the cheese over, then pour the liquids
on top. Season generously with pepper and
lightly with nutmeg. Bake at 250F for an
arbitrarily long time. After an hour, taste
the liquid to see if salt is needed; probably
it won't be, but if it is, add some or maybe
some bacon or ham mince. If too much liquid
remains near dinnertime, crank the heat a bit.
Serve hot by itself with a salad or alongside
a roasted main dish.

Source: moi
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