A story that ends up being about potatoes, or Fall into Flavor Week 3

This is Dan. Dan played a pivotal role in my life when he introduced me to my husband over 13 years ago. He was Justin’s best childhood friend; Dan’s girlfriend Kristie was my friend from the freshman dorm at college. Some of the very best days of my life were lived in Columbus, Ohio, with Justin and me living in a small campus apartment and Dan and Kristie living right upstairs. Impromptu parties, constant music and incense, good beer and wine, late night save-the-world sessions, and Dan’s cooking… Dan is a master in the kitchen.

So here comes the potato part… one of Dan’s creations was Potatoes and Brown Cheese, an ooey, gooey, filling dish that can be served along side a main course, or just heaped on a plate by itself. I have attempted to quantify ingredients for you all, but please remember this is a “to taste” kinda recipe. In fact, Dan's eloquent directions go something like this: cut up some taters, throw them in a pot with tamari and cheese, and cook 'em until their done. Enjoy!



Potatoes and Brown Cheese:


Olive oil

Minced garlic

4-5 lbs. red potatoes (scrubbed but not peeled)

1 cup (or so) Tamari sauce (rich, dark soy sauce)

2-3 cups shredded cheddar cheese, the sharper the better



Cut potatoes into equal sized pieces. In a large, non-stick stock pot, sauté the garlic in the oil. Add the potatoes and 2/3 cup tamari sauce, cover, cook over medium heat until soft, about 30 minutes. (DO NOT USE WATER). Stir occasionally. When potatoes are almost done, add 2 cups or so of the cheese (more if you really like cheese) and the rest of the tamari. Cook for an additional 15 minutes, stirring occasionally.

For more Fall recipes, visit Linda at 2nd Cup of Coffee.