We’re on vacation! What have we done? Well, let’s see, Ritchey has mowed and cleaned some of the flower beds. I’ve kept the washer and dryer going, with a bit of cleaning in between. We’ve picked another record amount of tomatoes – sorry Greg – and this was after sharing with our neighbor! Oh, and three peppers that were still on the vine!
With the hours Ritchey works, it’s hard not to do a few chores when you’re off! But never fear – fun will be coming our way towards the end of the week. Our destination is Indianapolis – to see our son, Linton! He has a full round of restaurants for us to visit! Plus other things in-between eating!
Dinner – just sliced tomatoes on a bed of greens, some Stilton blue cheese and a light drizzle of olive oil and balsamic vinegar – and my scalloped potatoes!
Leek and Gruyere Scalloped Potatoes
- 1 stick butter
- 6 or 7 medium potatoes, peeled and sliced
- 4 medium leeks, sliced
- 2 tablespoons freshly chopped dill
- 2 cups shredded Gruyere cheese
- 1 cup milk
- 1 tablespoon cornstarch
Preheat oven to 425 degrees. Grease a medium glass dish with butter. Make four layers of potatoes, leeks, salt, pepper, dill, cheese and dots of butter. Mix cornstarch with milk and pour over potatoes. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until fork tender and golden brown. Enjoy!