Potato Casserole

I remember reading a recipe many years ago in a James Beard
cookbook for something called Potatoes Anna, I think it was.  The recipe was simple, but the results were
perfect.  Thin, tender, moist potatoes
with little crusty edges and a cheesy, salty flavor.  Yum. 
Actually, I don't know if Anna put cheese in hers, but I do.  I make these potatoes with whatever cheese I
want (or happen to have), and that can change the flavor of this simple dish
quite a bit.  Casual to go with meatloaf,
like cheddar cheese; or more elegant for a lamb roast accompaniment, like
Asiago.  This dish is particularly good
when the rest of the meal is simple, or light, and you want the side dish to be
a bit more substantial, which was my plan recently when I paired it with
steamed lobsters and a salad.  Tasty.

Potato Casserole Recipe

Serves 4 

• 1/2 tablespoon olive oil


• 4 medium Yukon Gold potatoes


• 1 large onion


• Salt & pepper


• 3/4 cup shredded white cheese (your choice)


• 1/2 cup milk (I use soy) 

Oil a shallow baking dish.  Scrub the potatoes and thinly slice, about
1/8th inch.  Layer the potato
slices in the oiled dish, overlapping slightly. 
Season with salt and pepper, and top with thinly sliced onion.  Sprinkle cheese overall.  Repeat layers if necessary (potato,
seasoning, onion, cheese).  Pour milk in,
as much as necessary to just moisten potatoes. 
Bake in 350 degree oven for one hour.