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I am, without question, a foodie. I love all kinds of foods, I’m willing to try almost anything… once. But there is one food that is my Achilles Heel, one food that I crave.. potatoes. The potato goes with everything. You can have potatoes at a fast food restaurant, or in a five star restaurant. It can be cold, hot, alone or with a bunch of sides. I love the crunch of a good chip, but I love the softness of a baked sweet potato, or in this case potatoes slathered in cheese, cream and butter cooked to utter, mouth watering perfection.

The special thing about this potato is that it will always been cooked to 100% perfection. Why? Because the potato is cooked via the Sous Vide before you add all the little extras that make this mouth watering. Before the ANOVA my success rate with Au Gratin potatoes was hit and miss at best. Don’t get me wrong, whatever was on the potatoes tasted fantastic, but the potatoes themselves were not always cooked all the way through, or better yet, some were cooked and some bites were ‘nearly’ cooked. Now I don’t have that issue.

You do not have to use cheddar cheese for this recipe. You can use whatever your favorite type of cheese you like. For this batch you’re looking at I used a cheese that was on sale (you can see the sale sticker on it if you look really hard). Something else you should take into account is that I rarely ever buy name brands. Everything, including the butter, is Kroger brand (in my neck of the woods we call that Frys).

Buying expensive name brands doesn’t make your food taste better. It’s what you do with what you’ve got that can make or break your dinner table.

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