Klaus Vogel; whom, the SOSS Boys met at the Bala Cranberry Festival back in 2012, has been a constant fan and supporter of SOSS products. He's a true believer that Christmas feasts don't always have to be the traditional turkey and/or ham.
By adding 2 tablespoons of pure honey to THAT BAR-B-Q SAUCE, he swears that it's the Best glaze he's ever used on Ribs.
However, his submission of this picture is to highlight what he calls His Greatest Invention ever: MUSTARD POTATOES AU GRATIN!
>> 4 cups diced potatoes (about 1/2-inch dice)
>> 7 tablespoons butter, divided
>> 1/3 cup flour
>> 1 1/2 cups THAT MUSTARD SAUCE
>> 1/8 teaspoon freshly ground black pepper
>> 3/4 teaspoon salt
>> dash nutmeg, optional
>> 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
>> 1/2 cup fresh grated Parmesan or Peccorino Romano cheese, divided
>> 1 cup soft bread crumbs
1. Butter a 2-quart baking dish. Heat oven to 400°.
2. Put the potatoes in a pot, cover with water, and bring to a boil. Lower heat, cover, and continue boiling for about 10 to 15 minutes. Drain.
3. In a medium pan, melt 4 tablespoons of the butter over medium heat. Add flour and stir until blended and bubbling. Add THAT MUSTARD SAUCE and continue cooking, stirring, until thickened. Stir in salt, pepper, and nutmeg.
4. Reserve about 1/2 cup of the Cheddar cheese and 2 tablespoons of the Parmesan or Romano; set aside. Add the remaining Cheddar and Romano or Parmesan cheese to the sauce and continue cooking, stirring, until cheese is melted. Add the potatoes and stir gently to coat thoroughly.
5. Transfer the potato mixture to the prepared baking dish. Sprinkle the reserved Cheddar and Parmesan or Romano cheeses over the potato mixture.