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Saturday, February 28, 2015

Feeling British Tonight: Bangers, Potatoes au Gratin, and Texas Roadhouse Styled Green Beans

Tonight I was feeling rather British/Irish. I am already part Irish and since Saint Patrick's Day is coming, bangers are now available around here; I wanted to get in touch with my heritage. :p Mom is seeing Elton John tonight with Aunt Kathy; I made dinner for dad and I. Although this wasn't a quick meal - it took me two hours to cook everything, it was still very good. This meal would be perfect for someone trying to impress someone else, but also if someone wants something different (in my case). I will post the different recipes and I will give you instructions on how to warm bangers.

Potatoes au Gratin

  • 4 russet potatoes, sliced into 1/4 inch thick pieces
  • 3/4 white onions, sliced into rings
  • 1/4 red onions, sliced into rings
  • 1 shot of Jack Daniels
  • salt and pepper to taste
  • 3 tablespoons of butter
  • 3 tablespoons of all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups of milk
  • 1 cup, 3 tablespoons of shredded cheddar cheese

  1. Preheat the over to 400 degrees F (200 degrees C). Butter a casserole dish. 
  2. Layer half of the potatoes into bottom of the prepared casserole dish. Top with half of the onion slices and half a shot of Jack Daniels.  Add the rest of the potatoes, then add the rest of the onions and Jack Daniels. I added a slice of cheddar to the top - I broke it into small pieces. Salt and pepper to taste.
  3. In medium sized saucepan, melt butter over medium heat. Mix in the flour, salt, pepper, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted; about 30 to 60 seconds.  Pour cheese mixture over the potatoes, and cover the dish with tin foil.
  4. Bake 1 1/2 hours in the oven.

Texas Roadhouse Styled Green Beans

  • 2 slices of bacon
  • 1/2 lbs fresh green beans
  • 2 tablespoons red onions, chopped
  • 2 tablespoons white onions, chopped
  • 1/2 clove of garlic, minced
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground salt

  1. Place bacon into a saucepan. 
  2. Cook for about ten minutes. 
  3. Take it out of the saucepan to drain. 
  4. Keep the bacon grease in the saucepan, add the butter. 
  5. When the butter melts down a bit, add the onions and garlic. 
  6. Cook until the onions are translucent. 
  7. Add the chicken broth, the crumbled bacon, salt, pepper, and green beans. 
  8. Cover and simmer for about 25 minutes.


Buy package of bangers and place on skillet. Cook until brown; it took about 20 minutes of cooking until they were done. My bangers didn't turn a golden brown, but they were steaming hot.


Speaking of it being a British night, look at the beautiful card I received from Andrew yesterday! :)


  1. Yum. I'm going to make Swedish meatballs tonight. The kid is too skinny.
    Supposedly I am English, Irish, and Welsh. I tan well...not!

    1. I'm Italian and Irish, but I have the Irish skin and won't tan at all. I burn to tomato colour, then go back to pale after a few days. Hooray for porcelain skin! :D

      Mmmm... Swedish meatballs sound amazing. Hmmm... I'm trying to think of some good recipes that I could send you to fatten up the kid. Let me go through my collection. ;)

  2. Looks tasty. :) I tried to view this earlier but the pictures weren't loading; no idea why that happens. :/

    1. Hmm, odd. I know for a few days I had this album set as circles only... but now the picture album is public.