me make food

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.

A youtube user Gil, asked me to do a full breakfast vid after watching the hash brown one. It took me a few weeks, but it is done. Was 11 minutes long so I split it into two parts.

Thanks for the suggestion Gil.

We have been rocking the ppepercorn steaks for a long time now. Watched some Alton Brown and got making tenderloin roasts down. A perfect medium throughout. It is awesome. I will update the post with the roast and perfect pink way here soon. Picked up a second PSMO Sat and got 7 roasts out of it. Amazing deal for sure. Cutting one of those up is fun and I am getting good at it.

The risotto came out pretty good, but I added salt which I forgot the broth would have. It will keep getting better I am sure. I coated the tato slices with olive oil, shredded garlic, butter, basil, and parsley. About 30 minutes at 400 degrees and they were yummy.

Updated with vid

So I asked the question on SCS. Lots of info there.
(link fixed)

OK the results are in.

If you care here is how stuff is laid out.

left top, cast iron skillet:
Left side cooked potato
right side raw potato

right bottom,non stick pan:
Left side cooked potato
right side raw potato

veg oil and a bit of butter in each pan

I cooked the tater in the microwave for 4 mins. It was pretty much baked. Easy to shred, but came out a bit smooshed

The pan really did not matter. The cast iron cooked the taters much faster and resulted in a crispier texture. I used a bit too much oil, but if I made a whole batch of hash browns it would of been about right.

so besides the pan they were cooked in, the raw potatoes were the favorite of both of us.

As a wee lad I loved these self made chips as I still do. I usually douse them with so much salt it would scare folks, but for our weeeeeeeeeeeeenur meal this eve I figured they would hit the spot and cut back on the salt. Oh man they did. Thanks $15 woot fryer.

I asked here and over on the forum. My main question was how will I thicken it. It simmered for 7 hours and thickened up just fine on its own. It was rather pork flavored and made a fine meal.

We have tried au gratin taters a few times before, but this recipe worked well this time.

Tried some pork cutlets from Hollenbeck. Different than I thought, but good. Will bread these next time with some gravy.