Best Ever Make-Ahead Potato Gratin Casserole

 Hello my darlings! It has been a crazy couple of weeks as we're busting out all the stops getting things together for the Bistro. Here's where we are so far on the interior. The rest of the equipment is coming really quickly!  The floors, walls and electrical are all in place. There's been a slight delay on the opening date so keep checking back...it should be in the next couple weeks. 

When I haven't been in the kitchen working on perfecting the new menu at Stonebridge Manor we've been catering some remarkable and beautiful weddings. Thing have been so wicked-fun! Benjamin is super easy to work with, quick to smile, and totally professional. Seriously. What's not to love? Look at him. He's just a freakin' fun dude! Yup. I've finally found my match in crazy-weirdness in the kitchen. Big things ahead with this guy!

 At any rate, one of my favorite things to do for large-scale events is get a lot of preparation done the day before the function, and though this isn't the exact recipe we use at the Manor, this is one of my all time favorite potato gratin casserole recipes because of the fact that I can make it ahead of an event and still have time the "day of" to do the fun stuff...like this...

So, here's the simple recipe for the potatoes. They're perfectly cheesy and loaded with awesome flavor. 

Chef Tess Make-Ahead Potato Gratin

12 servings

5 ½ lbs russet potatoes, peeled and sliced to 1/8^th inch thick (about 10 potatoes)

2 cups sour cream

2 cup whole milk

2tsp salt

¼ cup flour

¼ cup butter or olive oil

2 medium onion, minced

3T garlic, minced

2tsp Thyme, fresh (or1 tsp dry)

2 tsp fennel seed, crushed

2tsp white pepper

1 cup Parmesan cheese

2 cups cheddar cheese or Asiago, shredded


Make the gratins: combine the first 5 ingredients in a large bowl. Making sure to Prep and assemble the sour cream, milk, salt and flour in a bowl before slicing potatoes (so they don't brown). Do not store sliced potatoes in water or the gratin will be watery and flavorless.

 Saute the minced onion and garlic in butter until fragrant, about 5 minutes. Add thyme, fennel seeds and pepper. Add the sauted onion mixture into the potato mixture. Turn bowl of potatoes into a 9 by 16 inch GREASED baking dish, pressing the potatoes into a flat even layer.

 Top with cheese. 

  Cover the dish tightly with foil and bake at 375 degrees 1 hr 45 minutes. Transfer the gratins from oven to a cooling rack. Cool uncovered 45 minutes. Cover with plastic wrap and keep refrigerated up to 3 days.

 For service: Remove from the fridge and allow to warm to room temp (about 45 minutes) remove the plastic wrap. Bake at 450 degrees uncovered for 25-30 minutes until cheese is golden brown.

There you go my darlings! Make some great potatoes!

Always My Very Best,

Your Friend Chef Tess

Scalloped Potatoes and Ham Au Gratin Skillet Meal in a Jar (52 Method continues)

           

Mondays are the day I try to share some great information and meals to make for food storage. I was raised growing a garden and making food from scratch so I try to offer budget-friendly ideas. Sometimes I will also offer meals in a jar or things for longer-term storage for those interested in just having convenient meals on hand. These will usually be meals that cost around 6-8$ a jar if you use jars you already have on hand and if you make them according to my directions. They are generally shelf stable 5-7 years (or more) depending on the meal.   Today's meal is shelf stable up to 10 years. 

           So this week I wanted to add these comforting scalloped potatoes Au Gratin.  I'm not gonna lie. I love scalloped potato casserole. Add cheese and ham with some garden vegetables and I'm in total comfort food heaven! If I don't have to fire up my oven to have the casserole...what's not to love about that?! If I can do it low fat and still have it taste delicious. Yes. I'm going to do that.  Dude. Arizona is hot. I am not a fan of cooking in the summer. So this is the heat-saver version. Even though this meal will work beautifully in my Solar oven or even the heat retention cooker the convenience of having a skillet meal is not to be overlooked. In this recipe I use real freeze dried Ham. One can of the ham will make about  20 of this meal because you use only 1/2 cup of the meat. This cannot be substituted with TVP ham in this meal because the the veggie ham will go bright pink when cooked for a long time in liquid. For the record. If you're having a fairy princess party and want pink potatoes, be my guest. 

           This meal ends up costing just over 6$ a meal if you break up the cans of ingredients. This time I listed how many meals each can will make if you use that portion from the can.  This particular recipe for one meal makes 4 servings (1 1/2 cup of casserole).  1.50$ a serving. We usually serve it with a big fresh salad and a slice of whole grain bread.  The use of the freeze-dried vegetables gives this dish a more "fresh" flavor compared to the dehydrated vegetables. I really recommend using them. 

         If you are new to the meals in a jar, go: here and get some details on how the meals are done as well as the basic safety guidelines. If you scroll through the rest of the 52 jar method posts, there are a lot more recipes, ideas, and helpful tips when making the meals. I answer a lot of questions in the comment sections as well. 

This meal fits in a regular quart size jar for a family of 4.

  

 

Chef Tess Country-Style 
Scalloped Potatoes and Ham Au Gratin Skillet Meal

2 1/2 cups Dehydrated Potato Slices              (one can make approx. 5 meals)
1/2 cup  freeze dried Ham* (no substitutions) (one can make approx 20 meals)
2/3 cup all-purpose flour or ultra gel (modified corn starch)
1/4 cup  powdered cheese sauce                      (each can makes approx 41 meals)
1/2 cup  instant milk                                           (one can make approx 16 meals)
2T  Freeze Dried Onion                                       (one can make approx 80 meals)
2T Freeze Dried Celery                                       (one can make approx 80 meals)
1/2  Cup Freeze Dried Bell Peppers                           (one can make approx 28 meals)
2T butter powder                                                   (one can make 51 meals)
1 tsp Chef Tess All Purpose Seasoning              (one bottle makes about 24 meals)

To Make jars: Layer ingredients in the order that they are listed, shaking the powder ingredients into the bulkier ingredients. Once the jar is full, top with an oxygen absorber packet and seals tightly, making sure that the absorber is low enough in the jar that it doesn't overlap the rim of the jar.  Store in a cool, dry place. 

To Prepare Meal:
Combine dry ingredients in a 12-inch deep skillet with a lid. Add 6 cups cool water. Stir well and bring to a slow boil over medium heat. Once boiling, lower heat to very low for 12-15 minutes, uncovered. Stir every few minutes. After 15 minutes, turn off heat. Cover pan and let sit for 5-10 minutes after cooking until all the potatoes and ham are completely tender. Serve hot with your choice of vegetables. Top with additional cheese if desired. * Ham is optional. If you make it without meat, reduce water to 4 1/2 cups.

Enjoy another delicious meal in a jar!

Always My Very Best,
Your Friend Chef Tess