Scalloped potatoes, layered with chopped onion, minced corned beef and wafer-thin Yukon golds. Bathed in milk and baked in Janine's little gratin dish. Salt, pepper. No cheese this time, just topped with a dot or two of butter here and there. Put the gratin dish on a baking sheet with sides, as it will likely bubble over.350 degrees F. One hour.
Deeply, comfortingly delicious to my half-Irish heart.
I love the addition of corned beef.In my owm crazy way I would like a dish of that next day straight out of fridge cold.
ReplyDeleteSounds good.
ReplyDeleteWas Janine also a photographer? Because, baby, you channelin'!
Greg, it didn't take much corned beef, either, more of a flavoring than a meaty presence.
ReplyDeleteCookiecrumb, perhaps so, we'll never know. Probably just a lucky shot.
Mmmmmm, heart-attack potatoes :)
ReplyDeleteMs Mouse, possibly, but well worth it. :-D
ReplyDelete