To up my domestic goddess quotient, I regularly trawl the internet for basic, simple to-do recipes that won't break my back;) And since I love loading up on all things carbo and cheesy, potato gratin seems like the perfect fit for evenings when a meat dish features.
Potatoes being a versatile staple, can be fried, sauteed, steamed, broiled or baked. I much prefer the latter cooking method as it keeps the kitchen spick and span and you do not have to keep watch while they cook in the oven.
My version of the classic potato gratin, improvised from one found on the readily available internet, consisted of just four key ingredients. Yummy "fast food" is the philosophy of my culinary attempts;)
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