Potatoes Au Gratin

I made these for a friend we had over for dinner and they were awesome!  He didn't like the way they looked, but loved the way they tasted. 

• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• Salt and white pepper
• 1 1/2 pounds new red potatoes cooked and sliced 1/2-inch thick
• 3 ounces grated Cheddar cheese
• 3 ounces grated Monterey cheese

Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.
from Emeril Lagasse

Aunt Linda's Mac N Cheese

I had been thinking about this for a while and I was so excited when I saw my Aunt Linda yesterday to get her recipe.  I bought elbows to make it and everything I just wanted her recipe, not anyone else's.  So here goes...

1 lb elbows

1 (2lb) pkg of velveeta, cubed

1 stick butter

1 (12oz) can evaporated milk

2 eggs

Salt & pepper

boil noodles according to direcions on pkg.  Drain noodles.  In the same pot melt stick of butter.  In a bowl, mix milk, use same can to for 1 can of water, 2 eggs,  salt & pepper.  Mix together the pot of butter.  Layer in a 9 x 13 pan starting with liquid mixture, then noodles, next cubed cheese, continuing until ingredients are finished.  Bake @ 350 degrees for 25 minutes.

Granny's Potato Salad

My granny makes the best potato salad. It's something I loved to eat at her house and even with her recipe I still can't make it just like her. She likes a lot of eggs in hers, but I don't ever have enough to do it her way

5 medium red potatoes
2 eggs per potato (hard boiled)
mayo (as much as needed)
2 tbsp oil
1 heaping spoon sweet relish

Cut potatoes in half and boil with peeling on until a fork can go in. Chop potatoes & eggs. (I'm pretty sure hers didn't have the skin on the potatoes, seems like I remember her saying when she gave me this recipe that the potatoes are easier to peel) Add the rest of the ingredients, mix well. Serve & Enjoy!