The GP wrote:On my last Costco run, I grabbed a two pack of soft goat cheese. As often happens with my impulse buys, I had no idea what I was going to do with it. We had an abundance of potatoes from our produce box from Urban Canopy and I guessed we could find a recipe to use both. Epicurious for the win!
Potato gratin with goat cheese and garlic Mr. X was in charge of making it. No heavy cream so he thinned out sour cream with milk. He also forgot to add the garlic. That was remedied by sprinkling the top with Penzey's roasted garlic. It turned out great.

Well, you certainly did inspire me, Mary. Converting four aging potatoes into something delicious was a satisfying exercise . . .
Scalloped PotatoesPotatoes, heavy cream, evoo, butter, dijon mustard, garlic chives
(yes, I got another pound of them this week
), garlic confit, s&p, grated parmesan (at the end). Mixed it all up (except the parm), baked it, covered loosely with foil, for 45 minutes at 350 F. Removed the foil, stirred it up, baked it at 375 F for another 30 minutes. After that, sprinkled a tiny bit of parmesan over the top and broiled it for about 3 minutes. Definitely a comforting dish, and a hit with the family, too.
The rest of our meal was, well . . . strange. It consisted of a couple other items that, while delicious in their own right, didn't exactly synergize with the potatoes . . .
Steamed AsparagusJulie is the master of the steamer and she did a great job on these. We had some leftover basil remoulade from a recent meal carried out from Prairie Grass Cafe that went great with these perfectly-steamed, plump stalks.
Separately, I'd made my weekly pot of beans during the day and with no real plan at dinner, decided to have some then . . .
Adzuki Beans from Three Sisters GardenThat's not my method/recipe but I'm sure it works just fine. As they say, Farmer Knows Best.

Cooked Adzukis In The PotThis pot of beans, like almost every other one I cook, was totally vegan. I find that I don't really need meat, bones, stock or anything like that to make the beans sing, though if I have something to use up, I'm not opposed to including it. One thing I almost always do is put in four whole, single-slitted chiles in the pot during the simmer. For this batch, it was two jalapenos and two serranos.
Adzuki Beans, Serrano ChileGreat stuff but kind of overkill with the potatoes. I'll eat the beans throughout the next week or so, mainly at breakfast, usually with a couple of over-easy eggs and some grated cotija on top of them.
=R=
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That don't impress me much --Shania Twain