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WINTER POTATO GRATIN

Ingredients:
5 lbs russet potatoes (use small ones of uniform size)
4-5 cups shredded sharp cheddar cheese
3-4 medium onions
1 1/2 sticks butter
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Grease a 12" x 10" pan with butter. Remove outer skin and greenish parts of onions. Then slice them very thinly. Peel potatoes and slice them almost as thin as onions. Layer the bottom of the pan with potatoes until covered, then add generous pats of butter, salt and pepper. Arrange a thin layer of onions over potatoes, then cover with shredded cheese. Repeat layers a second time. This should use up all of the onions but leave enough potatoes and cheese to make a third layer.
The amounts of potatoes, onions and cheese in the first two layers should be about the same, the last layer of potatoes and cheese a bit less. The mass will cook down, so don't be afraid of filling the pan right up to the top.
Bake, watching for the cheese to melt and brown a bit. Then turn down the oven to 300 and continue baking until the potatoes and onions are soft when pierced with a fork, about an hour all together. The dish can be baked, then covered with foil, and allowed to sit in the oven (turned off) for around half an hour while you finish prepping other veggies, etc.

Serves a dozen hearty appetites.

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Jim in front of a classroom, teaching during his tenure on our local school board.


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Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


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TWO FREE NOVELLAS


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