The traditional regional French dish based on potatoes and crème fraiche which originated in the historic Dauphine region in south-eastern France is the inspiration for my version of Gratin dauphinoise.
There’s something about serving white chili that appeals to me. Don’t get me wrong. I like making chili with tomatoes and beef. But white chili, to me, seems mildly exotic. Maybe it’s because I never even saw white chili until I was married. Mr. C loves my White Chicken Chili so I thought I would share it with you!
It snowed last night reminding me that winter really is here and the soup season is on. A really tasty and filling soup doesn’t have to cost an arm and a leg. My Loaded Baked Potato Soup is rich and silky and will leave you with a full tummy and wallet! Even my picky youngest son loves this soup. But he, as he’s stated, would eat a baby if I wrapped it in bacon!
We love breakfast bakes because they’re easy to make and there are so many ways to create a delicious breakfast. I like to use ingredients I have on hand. This week I made a ham so I had plenty of leftovers to make Bam’s Ham Breakfast Bakes. I called this Breakfast Bakes because I made two versions so we each got our favorite!
My family is a meat and potatoes kind of bunch so I make several different kinds of Au Gratin potatoes. I think my personal favorite is my Creamy Potatoes Au Gratin because it’s so cheesy! The sauce is velvety and thick and it coats every bite of the potatoes. Just thinking about it nearly makes me weak in the knees!