You can tell a lot about a guy by his taste in food. During one first date, I could tell there wasn’t going to be a second.
I had met a guy who was a former state-champion swimmer and agreed to go out to dinner. To start, we went to a Ruby Tuesday. I’m not saying anything bad about the restaurant, but it’s not exactly what I would picture for first-date material, especially when you take into mind the conversation that follows.
Ordering food was a disaster. I couldn’t tell you what I ordered for my main dish, but I do remember it came with a side of potatoes. Now, when it comes to my heritage, I’m a European mutt, which means I love potatoes cooked practically any way (it’s rare for me to meet a potato I don’t like).
Guy: “You’re really going to eat potatoes?”
Me: “Yeah, why?”
Guy: “Potatoes have too many calories. I can’t keep this swimmer’s body by eating those. Why don’t you order a salad like me? It’s better for your waistline.”
Now, there are rules that guys should follow, especially on a first date. First, never critique my food choices. And second, don’t mention your weight or mine.
Needless to say there was no second date.
Safe for Swimmers Potato Gratin
- 1lb Yukon Gold potatoes, washed (I’ve also used a mix of regular and sweet potatoes)
- 6 oz grated cheese (I used a low-fat Irish Cheddar from Trader Joe’s that I grated myself)
- 1/3 c milk (I used 1/2 %)
- Garlic powder
- Parsley (dried)
- Cooking spray
- Preheat oven to 375 degrees.
- Slice potatoes thinly and shred cheese, if needed. I tend to leave the skin on because I think it makes for a prettier presentation, but feel free to peel if desired (and definitely peel sweet potatoes if you’re using a mix).
- Coat 8×8 in glass baking dish with cooking spray (makes for easier clean-up).
- Layer 1/3 potatoes into the dish and season with salt, pepper, and garlic powder (think a light sprinkle). Reserve 1 oz (a small handful) of cheese, then divide in half. Sprinkle half the cheese onto the first layer of potatoes.
- Layer the second third of potatoes into the dish, season again with salt, pepper, and garlic powder, and again top with the cheese.
- Layer the final layer of potatoes on top of the dish and pour on the milk. Top with the reserved small handful of cheese, parsley, salt, pepper, and garlic powder.
- Bake for 45 minutes until the potatoes pierce easily with a fork and the dish is bubbly with golden cheese on top.