3 lbs Russet Potatoes-Peeled & Thinly Sliced
1 Yellow Onion-Chopped
1 Clove Garlic-Minced
1/3 Cup Butter
1/3 Cup Flour
3 Cups Oakhurst Half & Half
2 Cups Shurfine Shredded Cheddar Cheese
½ Teaspoon Dry Mustard
Salt and Pepper to Taste
Preheat oven to 375 degrees. Grease a 4 quart casserole dish with non-stick cooking spray.
In a medium sauce pot over medium heat, cook onion and garlic in butter until tender. Stir in flour, dry mustard, salt and pepper. Cook about a minute then add in the half & half. Whisk the half and half constantly until it is bubbly and thickened. Turn off heat and stir in the cheese until melted.
Start assembling by first placing about half the potatoes in the casserole dish. Then top with half of the cheese sauce. Repeat layers with the rest of the potatoes and sauce.
Cover with aluminum foil and bake for 50 minutes. Remove foil and bake 40 minutes longer. Let potatoes stand for 15 minutes before serving.
6 Bone-In Pork Chops
2 Tablespoons Butter
2 Teaspoons Salt
1 ½ Teaspoon Rubbed Sage
1 Teaspoon Garlic Powder
½ Teaspoon Black Pepper
2 Beef or Chicken Bouillon Cubes
1½ Cups Water
1 Tablespoon Cornstarch
Season the pork chops with the salt, sage, garlic powder and pepper. Melt butter in a deep skillet over medium-high heat. Brown the pork chops in the butter for 5 minutes per side.
Meanwhile, add water to a sauce pan over high heat. Stir in bouillon cubes until dissolved.
Add the water bouillon mix to the pork chop skillet. Reduce the skillet heat to low and cover. Simmer pork chops for 40-45 minutes.
Transfer the pork chops from the skillet to a serving platter. Remove about a ¼ of cooking liquid and put it in a small bowl, whisk in the cornstarch. Whisk the liquid and cornstarch mixture back into the cooking liquid in the skillet. Turn heat to medium and whisk until the liquid thickens to gravy. Pour the gravy over the pork chops.
4-Split Bone-In Chicken Breasts
Zest of 1 Lemon
1/2 Cup Unsalted Butter - Softened
1 Teaspoons Dried Thyme
1 Teaspoons Dried Rosemary
½ Teaspoon Rubbed Sage
Salt and Pepper to Taste
Preheat oven to 425 degrees.
Rinse the chicken breasts under cold water. Pat the chicken breast dry with paper towels. Transfer to roasting pan.
In a small bowl combine the butter, lemon zest, thyme, rosemary and sage.
Rub the chicken breasts down with the all of the butter mixture coating each breast entirely. Season with salt and pepper.
Place the chicken breast into the oven and roast for about 35 minutes or until the juices run clear at the thickest part. Let rest for 10 minutes before carving.