Pefect Potatoes au Gratin and Lemony Green Beans

These two (also from The Pioneer Woman) go along perfectly with the Prime Rib and Yorkshire Pudding recipes on yesterday's blog!!

Potatoes au Gratin:
(serves 8)
2 T. Kerrygold* butter, softened
4 large russet potatoes, about 3 lbs., scrubbed clean
1/2 cup whole* milk
1&1/2 cups heavy cream
2 T. all-purpose flour
3 gloves garlic, finely minced
1 t. kosher* salt
Freshly ground pepper, to taste
1 cup freshly grated sharp cheddar cheese
2 green onions, white and light green parts only, thinly sliced

Green Beans:
(serves 6)
1 lb. thin green beans or haricot verts*
2 T. Kerrygold* butter,
Freshly squeezed lemon juice, to taste
1/4 t. kosher* salt
1/4 t. freshly ground pepper

To make the Potatoes: Preheat the oven to 400. Butter a 2&1/2 qt. baking dish with softened butter. Begin by slicing potatoes n thin rounds*. Combine milk and cream in a bowl. Add flour, minced garlic, and S&P; whisk together well so flour is incorporated. Place potatoes in baking dish and pour creamy mixture all over top. Cover dish with foil; bake 20 min. or until potatoes are tender. Just before serving, sprinkle on grated cheese and return to oven for 3-5 min or until cheese is melted and bubbly. Sprinkle with green onions.

To make green beans: Snap off stem ends of green beans or cut off in a big bunch with a chef's* knife. Heat a frying pan over med. heat and add butter - it helps to use a pan with a light-colored bottom so you can keep track of color. Swirl pan occasionally to be sure butter is cooking evenly. As butter melts, it will begin to foam. Color will progress from lemony-yellow to golden-tan to, finally a toasty brown. Once you smell that nutty aroma, add green beans. Saute 3-4 min. Add some lemon juice, S&P, then transfer to platter.

"Do you want to be wanted? You already are - and you don't even have to stand in line!"

Love,

MM