Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Daniel Jacobs of Wolf Peach says that this recipe brings back fond memories of good times spent with his dear mother-in-law.
"This recipe means a lot to my wife Kate and me. Karen, my mother-in-law, passed away last December. She was such an awesome person and a pretty good cook. We'd come over to help with Christmas Eve dinner at 12 p.m. and she'd have an open bottle of Pinot Grigio and Bloody Marys ready for us.
"She liked to talk and have a good time, but she'd often forget about the vegetables and turn asparagus and brown butter into a sort of pureed mess. Despite the fact that vegetables were not her forte, her potatoes were always delicious."
Au Gratin Potatoes
8 potatoes, sliced 1/4 inch thick
1 onion, diced
6 tablespoons butter
5 tablespoons flour
3 teaspoons salt
2 teaspoons freshly ground pepper
1-4 shakes of Worchestershire sauce
¬ľ teaspoon cayenne pepper
6 cups milk
2 cups cheddar cheese, shredded
Preheat oven to 350 degrees.
Lay potatoes out in a baking dish.
Saute onion with butter, salt, pepper, cayenne and Worcestershire over medium heat. Add flour and cook for 1-3 minutes, stirring constantly.
Add milk in steady stream, whisking until thickened.
Pour milk mixture over potatoes to cover. Sprinkle with cheddar cheese and cover with aluminum foil.
Bake in oven at 350 for one hour covered, then remove foil and cook for another 30 minutes. Dish is done when potatoes are fork-tender.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published Aug. 26, 2016
The window signs are up, and Chefs Michael Engel and Rachael Karr are preparing for a Sept. 1 opening of the new Downtown location of Pastiche in the Hotel Metro, featuring a dinner menu modeled after its former Bay View location's offerings.
Published Aug. 26, 2016
In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they have to offer. In this edition, we talk with Chef Yollande Deacon of Irie Zulu in East Tosa.
Published Aug. 25, 2016
The first grains have been milled and the shiny new kettles are bubbling at Third Space Brewing as brewmaster Kevin Wright fires up the brewery's very first batch of beer. We've got a preview of the beer the brewery will launch as soon as mid-September.
Published Aug. 24, 2016
Before you gasp in disbelief that a restaurant specializing in Peruvian, Mexican and Ecuadorian fare serves sushi, we'd like to clarify it's not just any sushi. It's Nikkei sushi, a spectacular cross-pollination between Peruvian and Japanese cuisines.
Published Aug. 23, 2016
Best-selling cookbook author and Food Network star Ina Garten will be back in Milwaukee for a show at the Riverside Theater on March 8. Her performance will offer an insider view of her hit television show, "Barefoot Contessa," along with a Q&A.
Published Aug. 22, 2016
In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Adam Pawlak of Plum Lounge on Jefferson Street.
Published Aug. 19, 2016
The Historic Third Ward will get a new brewery next spring, thanks to the efforts of business partners Tim Pauly and Dan McElwee. Broken Bat Brewing Company is moving in on Buffalo Street. And yes folks, it's going to have a baseball theme.
Published Aug. 18, 2016
Experience the collision of Milwaukee-made spirits and Indianapolis ingenuity during a special cocktail takeover this weekend at the cheel in Thiensville. The event features a one-night-only menu created by bartenders from the Libertine Liquor Bar.
Published Aug. 18, 2016
The Junction Bar & Grill has released a new menu with a focus on fresh ingredients along with craft beer and food pairings. The restaurant, located inside JB's on 41, has a reputation for its housemade pizzas. But a new menu features fresh new offerings.
Published Aug. 17, 2016
We've entered the dog days of summer, and Sendik's is celebrating with a special offering: Hatch chile peppers from New Mexico. These unique peppers, which are common in Southwestern cooking, are rarely - if ever - found in Wisconsin in their fresh form.