It's another What's for Dinner Wednesday here on the blog! The first time I had this side dish I was very hesitant to try it. I was at some school function where food was being served to students; my friends and I were sure that whoever had made this was just trying to clean out the pantry. Regardless of the chef's motivation, it turned out to be a tasty treat and one that I hope you enjoy as well...Sweet Potatoes Au Gratin.
Ingredients: 1 large sweet potato, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups milk, 2 cups shredded cheddar cheese, salt and pepper to taste.
Wash, peel, and thinly slice the sweet potato. Melt the butter in a medium saucepan, then whisk in flour to make a roux. Stir in milk, and continue to heat until the milk just begins to bubble and starts to thicken, stirring frequently. After the sauce has thickened, add 1 1/2 cups of the cheese along with the salt and pepper. Whisk until the cheese has been fully melted:
In an ungreased casserole dish, place a thin layer of the potatoes, and then cover with some of the cheese sauce. Continue layering in this fashion until you've used all your potatoes and sauce. Finish the dish off with the remaining 1/2 cup of cheese, and bake at 350 until the potatoes are soft (about 45 minutes). Enjoy!
"What's for dinner" this Wednesday night actually should be termed "what's with dinner." I got this recipe from my sister, Mrs. Luke (who found it somewhere...), and it is seriously THE best slaw I have ever eaten. And it just so happens that it pairs very well with pulled pork.
Ingredients: 1 medium cabbage, 2 medium carrots, 1 green pepper, 2 Tbs grated onion, 1.5 cups sugar (not pictured), 2 cups mayo, 1-2 Tbs celery seed, 1 tsp salt (not pictured), 1/8 tsp pepper (not pictured), 1/4 cup dijon mustard, 1/4 cup vinegar.
Using a large food processor, shred the cabbage, carrots, and pepper into small pieces. Empty the pieces into a large bowl or plastic container. Note: this may be easiest if shredded in batches, depending on how big your machine is and how much cabbage you have.
Mix the remaining ingredients together in a medium mixing bowl to make the dressing. Note: this dressing could also be used with a store-bought bag of shredded cabbage.
Pour the dressing over the shredded veggies and stir to coat. Enjoy!
