From the Kitchen of Deep South Dish
2 pounds of russet potatoes, peeled and sliced 1/4-inch thick
1/2 cup of chopped onion
1 teaspoon of all purpose flour
Kosher salt and freshly cracked black pepper
1/4 cup of bacon fat, canola oil, butter, or any combo
1 cup of milk, water, chicken stock, or any combo
Toss the potatoes with the onion, flour and salt and pepper;
set aside for about 10 minutes.
Meanwhile heat the fat in a Dutch oven or other heavy lidded
Add the potato mixture to the hot oil and cook until heated
through, stirring to coat. Add the milk and bring to a boil,
stir, reduce to a simmer, cover and cook, stirring
occasionally about 15 minutes, or until potatoes are tender.
Remove cover, taste, adjust salt and pepper, and continue
cooking on simmer, uncovered, until the potatoes and gravy
reach desired consistency.
Serve immediately. Variation : Brown chopped and ouille or smoked
sausage and chopped green bell pepper in the oil before adding
the potatoes. Add the milk and proceed as above.
Shared With Our Recipe List By: Johnny Lonadier
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