Thursday, August 18, 2016

Zippy Mustardy Potatoes

I've "known" Jay Ducote for a few years now, although I've never seen him in person. We first "met" when a book publisher chose us - along with quite a few other bloggers - to help promote one of Emeril Lagasse's books.

Later, some of those same bloggers formed a blogging group, and Jay and I got to know each other a little bit better. Then he competed on The Next Food Network Star ... and since then, he's been a busy guy.

To say that I was excited about introducing Jay to my buddies at 37 Cooks is a bit of an understatement. I already had them cheering him on when he was competing, so I knew they'd love to work with his sauces. We each got both his barbecue sauce and his mustard sauce.

I decided to use the mustard sauce in a recipe, and it seemed like it would be the perfect thing to spice up some potatoes. Turns out, I was totally right. And these happened to go perfectly with barbecue ribs. Which just might have been sauced with Jay's barbecue sauce. Funny how that works.

Zippy Mustardy Potatoes
by Donna

1 1/2 to 2 pounds red potatoes. Or yukon golds.
1 large onion
Salt and pepper, to taste
1 cup heavy cream
1/4 cup (or more, to taste) Jay D's Louisiana Molasses Mustard Sauce

Heat the oven to 350°F and have an 8-inch baking dish standing by.

Peel and slice the potatoes about 1/4-inch thick. Peel, halve and slice the onion about the same thickness.

Arrange the onions and potatoes in the prepared pan. Mix the cream and mustard and pour it over the onions and potatoes. Cover the baking dish with aluminum foil. Bake at 350°F for 1 hour, 15 minutes, then uncover the pan and bake another 15 minutes uncovered.

Serve hot.


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