Veggie Remix

Inspired by a week of modesty and countless efforts to spice up the same boring thing over and over (combined with the fact that we officially have no meat, fish, or tofu), I turned the carrots and squash into a different meal: potatoes au gratin with stir fried garlic.

Potatoes Au Gratin

Ingredients: potatoes

cheese (shredded)

butter

milk (or cream)

onion

Directions:

1. Slice all the potatoes. Make sure they are an even thickness. Chop up the onion (doesn't need to be particularly thin slices).

2. Put a layer of potatoes in a casserole dish. Sprinkle some onions on top, then a layer of cheese. Continue making these layers until you run out of potatoes.

3. Pour some milk over top of the potato mix (enough to almost cover the potatoes), then place pats of butter over the potatoes.

4. Cover and bake at 350 for about an hour.

5. Stir the potatoes after the hour, then return to the oven uncovered until the cream thickens up.

Potato recipe from here.