In my search for a vegetable for supper, I remembered my large basket of potatoes. We had the potato gratin with the pulled chicken sandwiches. Curtis and I both liked it--I thought it was improved with a few sprinkles of chipotle Tabasco sauce over top. M decided she didn't like potatoes and cheese together, so she didn't try it. A mandoline made slicing the potatoes easy---you can find them for $30 or less at stores (no need for anything fancy--basic will do for the likes of potatoes, onions, zucchini, mushrooms, etc). (The Potato Gratin is pictured with Pulled Chicken Sandwiches)
adapted from How to Cook Everything by Mark Bittman
1 1/2- 2 c cream, half and half, milk or a combination
1 1/2 lb potatoes, peeled and thinly sliced
1 c grated cheese (I used a Fontina and Swiss mixture, because that's what I had--the recipe recommended Gruyere. I think cheddar would be mighty tasty too!)
salt and freshly ground pepper
1 T fresh thyme leaves (optional)
Put the cream in a pot and heat until it's hot. Layer the potatoes and cheese, ending with the cheese, in a lg gratin or small casserole dish (I used a 1 1/2 qt oval). Sprinkle every potato layer with a bit of salt, pepper, and thyme leaves. Pour in enough hot cream to come about 3/4 of the way up the potato layers. Bake in a preheated 375 degrees oven for 45 - 50 minutes, or until the top is nicely browned and the potatoes are tender. Serve immediately or keep warm in the oven for up to 30 minutes.