cheesy bake taters and grilled pork loin
beerorkid | June 25, 2008
My brother had us over for fathers day and he made some cheesy bake taters with our meal and they were really good. I inquired about the recipe and this is what I got.
Boiled the taters until just done, I think it is ok to have them just a bit raw since you will be baking them again.
Melt butter and olive oil in a small pan with a good amount of garlic (chopped). You should be on low heat to just cook the garlic not brown it. You are just releasing the essential oils out of the garlic.
Add some milk or half and half to taters and mash. Add butter/oil/garlic mixture and mix.
Salt, pepper, and what ever other seasoning to taste.
then added Parmesan from a can and some cheddar cheese and mix well. Taste and re-season if needed. Put into a baking dish and cover top with more parmesan cheese from the can and bake for 30-45 minutes at 350.
He makes some really good stuff and we picked up a pork loin to go along with the taters. The pork loin I got was actually two that were the same as a PSMO and I carved them up into 4 hunks, 3 for later meals.
I really do not exact amounts of ingredients since I was pretty much winging it.
While the tato bits were a boiling I mixed a bit of butter, olive oil, and chopped garlic in a pan on low.
Drained the tatos and dumped them in the mixer with the paddle attachment. Salt, the garlic stuff, pepper, some shredded parm and colby cheese.
added a bit of table cream and milk to thin it a bit
smooshed it into a bowl
Added some cheese on top, put some foil on top, baked, and got the pork going.
Let the pork loin chunk sit in a bag with some garlic, basil, parsley, salt, pepper, olive oil, and a bit of wine for about 30 minutes. When on the grill I did not monitor the temp too much. Just got a good crust on it. When we cut it was a perfect pink and juicy as heck.
I was a bit worried about the taters cuz I got them a bit overdone when boiling. While mixing it thickened up good. Next time I will thin it a bit more with extra milk and add even more garlic. They were fantastic though.
