We are still eating our Adirondack Blue potatoes (and other types) from last year’s harvest. They have done very well in Noel’s make-shift above ground root cellar in the barn. I have adapted our usual cheesy garlic potato bake and added some frozen green beans, also from last year’s garden.
This dish was originally from Julia Child’s “Mastering the Art of French Cooking” and has evolved over the past fifty years in my kitchen but the basics are the same.
Adirondack Blue Potatoes
Recipe
Preheat oven to 425 degrees.
2 lbs thinly sliced potatoes – any color
3-4 oz. shredded cheese – cheddar, swiss or other favorite queso
2-3 cloves garlic, thinly sliced
1-2 cups frozen green beans, thawed, or other unknown veggies from your freezer
1 cup half and half, or milk of your choice
1/2 tsp. salt and pepper, or to taste
1 T. Butter to grease casserole dish
Layer one half of the potatoes in a greased baking dish. Add half of the garlic slices and sprinkle with salt and pepper. Next layer the thawed beans and scatter half of the cheese over all. Finish up with the second half of the potatoes, additional salt and pepper, and remaining cheese.
Scalloped Potato Dish
Heat half and half to boiling and pour over the top as evenly as you can. Cover the dish and place in the oven for about 30 minutes. Then uncover and turn oven down to 400 degrees. Bake for another 10-15 minutes or until potatoes pierce easily with a fork. The blue potatoes seemed firmer to me than a russet type so baking times may vary depending upon what type of potato is used. Also, the depth of the potatoes plays a part in cooking time.
Serve with a nice green salad and you’re good to go!