Potatoes and dishes with potato make a fabulous go-to side dish for any occasion. Throw in some cheese and the pickiest eater may even become a fan. This is a hassle free dish that can be prepped ahead and baked when needed to fit your schedule. The ingredients are simple, and prep is a cinch, with the help of the trusty mandolin. This dish pairs well with roasted chicken, beef and pork. The kids love the cheese and the adults love their smiles and contentment. Lots of times, we as parents have to perform the duties of the at-home short order cook, especially if you have more than one child, each with strong likes and dislikes. It's great when they can come to the consensus that they "like" the same things, at least every now and again!
4 c. thinly sliced potatoes, like russet
1/2c. thinly sliced Vidalia onion
1 can evaporated milk
1 c. grated Asiago cheese
3 tbsp. chilled butter, cut into small cubes
olive oil for drizzling
Preheat oven to 375*F.
In a suitable baking dish drizzled with olive oil, toss potatoes and onions together and SPST.
Combine milk, egg and Sriracha and whisk together.
Pour evenly over potatoes.
Dot with butter.
Sprinkle cheese atop and cover tightly with foil.
Bake until potatoes are set, about 25 minutes, and remove foil to brown the surface. Let stand for about 5 minutes before serving. Makes about 10 1/2 cup servings.