Perfect Potatoes au Gratin

recipe found here

4 whole Russet Potatoes, Scrubbed Clean

2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious

***Ranch Chicken Enchiladas ***

3-4 Boneless Skinless Chicken Breasts
1 package Chicken Taco seasoning
1 package Ranch dry salad dressing
1/2 cup bottled ranch
1 container (15 oz or more) Fresh Salsa 
2 cups shredded Mexican Cheese Mix (or cheddar cheese) 
1 can chicken broth
1 package flour tortillas

My favorite Ranch Dressing, in the refrigerated section 

Cook and shred the chicken. Let the chicken simmer in the ranch packet, taco seasoning packet, and the chicken broth for about 15 min. 

Or cook the chicken in a slow cooker. Add the ranch packet, taco seasoning packet, and the chicken broth. Cooked it on low for about 3-4 hours.

 
Mix the 1/2 cup of ranch and the salsa in a bowl. 

Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.


Assemble the enchiladas by putting 2 Tablespoons of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.


Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheese. 

Bake at 350 degrees for 20-30 minutes or until the cheese is bubbling and enchiladas are heated through. Serve with ranch dressing drizzled on top.