This is something I printed from RFC back in 2009. It is doubtful many
people here these days remember Dimitri.

It's a recipe his son-in-law had at Disneyland (California) and he
bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.

4 c. shredded Idaho potatoes (meaning russets)
1 c. sour cream
1 c. heavy cream
2 c. shredded cheddar cheese
1 tsp. fresh ground pepper

Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
a greased casserole and bake @350 for 35 minutes. Top with remaining
cheddar and return to the oven for 10 minutes or until the cheese is
starting to brown.

Jill

On 12/17/2022 6:34 PM, jmcquown wrote:
> This is something I printed from RFC back in 2009.  It is doubtful many
> people here these days remember Dimitri.
>
> It's a recipe his son-in-law had at Disneyland (California) and he
> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>
> 4 c. shredded Idaho potatoes (meaning russets)
> 1 c. sour cream
> 1 c. heavy cream
> 2 c. shredded cheddar cheese
> 1 tsp. fresh ground pepper
>
> Mix all ingredients but 1 cup of the cheddar cheese in a bowl.  Place in
> a greased casserole and bake @350 for 35 minutes.  Top with remaining
> cheddar and return to the oven for 10 minutes or until the cheese is
> starting to brown.
>
> Jill
>

Just printed that out. I'm hoping it reheats well as it is more than I
can have in a day. Dimitri has been gone a long time now. Oh, the
good old days

On Saturday, December 17, 2022 at 5:35:02 PM UTC-6, j_mc...@comcast.net wrote:
> This is something I printed from RFC back in 2009. It is doubtful many
> people here these days remember Dimitri.
>
> It's a recipe his son-in-law had at Disneyland (California) and he
> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>
> 4 c. shredded Idaho potatoes (meaning russets)
> 1 c. sour cream
> 1 c. heavy cream
> 2 c. shredded cheddar cheese
> 1 tsp. fresh ground pepper
>
> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
> a greased casserole and bake @350 for 35 minutes. Top with remaining
> cheddar and return to the oven for 10 minutes or until the cheese is
> starting to brown.
>
Sloppy casserole. I use cheese emulsified in heavy cream
frequently. Those proportions are absurd.
>
> Jill

--Bryan

On 12/17/2022 19:15, Ed Pawlowski wrote:
> On 12/17/2022 6:34 PM, jmcquown wrote:
>> This is something I printed from RFC back in 2009. It is doubtful
>> many people here these days remember Dimitri.

(Recipe snip) That must be a lot creamier than the standard scalloped
potatoes au gratin that I make. Sometimes, I shred them instead of
slicing, but I make up a roux, add milk/shredded sharp cheddar (no sour
cream or heavy cream), and pour it over the potatoes - into the oven.

> Just printed that out. I'm hoping it reheats well as it is more than I
> can have in a day. Dimitri has been gone a long time now. Oh, the good
> old days

He's still active on the RFC Facebook page. I've conversed with him a
few times.

Bryan Simmons wrote:
> On Saturday, December 17, 2022 at 5:35:02 PM UTC-6, j_mc...@comcast.net wrote:
>> This is something I printed from RFC back in 2009. It is doubtful many
>> people here these days remember Dimitri.
>>
>> It's a recipe his son-in-law had at Disneyland (California) and he
>> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>>
>> 4 c. shredded Idaho potatoes (meaning russets)
>> 1 c. sour cream
>> 1 c. heavy cream
>> 2 c. shredded cheddar cheese
>> 1 tsp. fresh ground pepper
>>
>> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
>> a greased casserole and bake @350 for 35 minutes. Top with remaining
>> cheddar and return to the oven for 10 minutes or until the cheese is
>> starting to brown.
>>
> Sloppy casserole. I use cheese emulsified in heavy cream
> frequently. Those proportions are absurd.

Oh hush. It's a perfect kuth cheese snack. Her highness just forgot
the mayo.

On Sat, 17 Dec 2022 20:50:06 -0500, Michael Trew
<michael.trew@att.net> wrote:

>On 12/17/2022 19:15, Ed Pawlowski wrote:
>> On 12/17/2022 6:34 PM, jmcquown wrote:
>>> This is something I printed from RFC back in 2009. It is doubtful
>>> many people here these days remember Dimitri.
>
>(Recipe snip) That must be a lot creamier than the standard scalloped
>potatoes au gratin that I make. Sometimes, I shred them instead of
>slicing, but I make up a roux, add milk/shredded sharp cheddar (no sour
>cream or heavy cream), and pour it over the potatoes - into the oven.
>
>> Just printed that out. I'm hoping it reheats well as it is more than I
>> can have in a day. Dimitri has been gone a long time now. Oh, the good
>> old days
>
>He's still active on the RFC Facebook page. I've conversed with him a
>few times.

Conversed no less!

--
Bruce
<https://emalm.com/?v=SQqZJ>

Ed Pawlowski wrote:

> jmcquown wrote:
>> 4 c. shredded Idaho potatoes (meaning russets)
>> 1 c. sour cream
>> 1 c. heavy cream
>> 2 c. shredded cheddar cheese
>> 1 tsp. fresh ground pepper
>>
>> Mix all ingredients but 1 cup of the cheddar cheese in a bowl.  Place
>> in a greased casserole and bake @350 for 35 minutes.  Top with
>> remaining cheddar and return to the oven for 10 minutes or until the
>> cheese is starting to brown.
>
> Just printed that out.  I'm hoping it reheats well as it is more than I
> can have in a day.

I've made similar. Reheats well in the microwave.
Loosely covered bowl just until hot.

In article <tnljn0$3op1l$2@dont-email.me>,
j_mcquown@comcast.net says...
>
> This is something I printed from RFC back in 2009. It is doubtful many
> people here these days remember Dimitri.
>
> It's a recipe his son-in-law had at Disneyland (California) and he
> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>
> 4 c. shredded Idaho potatoes (meaning russets)
> 1 c. sour cream
> 1 c. heavy cream
> 2 c. shredded cheddar cheese
> 1 tsp. fresh ground pepper
>
> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
> a greased casserole and bake @350 for 35 minutes. Top with remaining
> cheddar and return to the oven for 10 minutes or until the cheese is
> starting to brown.
>
> Jill

I might make that for supper, thanks.

Janet UK

On 12/17/2022 8:50 PM, Michael Trew wrote:
> On 12/17/2022 19:15, Ed Pawlowski wrote:
>> On 12/17/2022 6:34 PM, jmcquown wrote:
>>> This is something I printed from RFC back in 2009.  It is doubtful
>>> many people here these days remember Dimitri.
>
> (Recipe snip) That must be a lot creamier than the standard scalloped
> potatoes au gratin that I make.  Sometimes, I shred them instead of
> slicing, but I make up a roux, add milk/shredded sharp cheddar (no sour
> cream or heavy cream), and pour it over the potatoes - into the oven.
>
That's because it's a different recipe from standard potatoes au gratin. ;)

>> Just printed that out. I'm hoping it reheats well as it is more than I
>> can have in a day. Dimitri has been gone a long time now. Oh, the good
>> old days
>
> He's still active on the RFC Facebook page.  I've conversed with him a
> few times.

It's nice to know Dimitri is still around. :)

Jill

On 2022-12-18, Janet <nobody@home.com> wrote:

> I might make that for supper, thanks.

I've done similar. I usually wing it without
specific amounts of ingredients, and I always
have butter and almost never heavy cream.

Also, I tend to prefer mixes, (please; no
eye-rolling) thus will invariably substitute
some potato with parsnip, sweet potato, & carrot.

For extra crunch, perform a few flips while cooking.

On Saturday, December 17, 2022 at 6:35:02 PM UTC-5, j_mc...@comcast.net wrote:
> This is something I printed from RFC back in 2009. It is doubtful many
> people here these days remember Dimitri.
>
> It's a recipe his son-in-law had at Disneyland (California) and he
> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>
> 4 c. shredded Idaho potatoes (meaning russets)
> 1 c. sour cream
> 1 c. heavy cream
> 2 c. shredded cheddar cheese
> 1 tsp. fresh ground pepper
>
> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
> a greased casserole and bake @350 for 35 minutes. Top with remaining
> cheddar and return to the oven for 10 minutes or until the cheese is
> starting to brown.

Adding bit of grated onions would be nice.

On Sat, 17 Dec 2022 19:15:50 -0500, Ed Pawlowski wrote:

> Just printed that out. I'm hoping it reheats well as it is more than I
> can have in a day. Dimitri has been gone a long time now. Oh, the
> good old days

He's posted on that other RFC semi recently.

When checking that, I came across my cheesy potatoes from 12 years
ago:

"Artisan roasted potatoes drizzled with extra virgin olive oil and
scattered with Ball Park beef medallions and fresh ground Malabar
black pepper. Broiled and topped with a rich and zesty
Mexican-inspired mornay sauce."

https://i.postimg.cc/J7dsXKVj/244100-196518437060357-3564902-o.jpg

Lets hear it it, Bryan....

-sw

On Sat, 17 Dec 2022 16:47:53 -0800 (PST), Bryan Simmons wrote:

> On Saturday, December 17, 2022 at 5:35:02 PM UTC-6, j_mc...@comcast.net wrote:
>> This is something I printed from RFC back in 2009. It is doubtful many
>> people here these days remember Dimitri.
>>
>> It's a recipe his son-in-law had at Disneyland (California) and he
>> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>>
>> 4 c. shredded Idaho potatoes (meaning russets)
>> 1 c. sour cream
>> 1 c. heavy cream
>> 2 c. shredded cheddar cheese
>> 1 tsp. fresh ground pepper
>>
>> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
>> a greased casserole and bake @350 for 35 minutes. Top with remaining
>> cheddar and return to the oven for 10 minutes or until the cheese is
>> starting to brown.
>>
> Sloppy casserole. I use cheese emulsified in heavy cream
> frequently. Those proportions are absurd.

It is kinda over the top. 4 cups potatoes to 4 cups of goo.

-sw

On Sunday, December 18, 2022 at 11:49:37 AM UTC-6, Sqwertz wrote:
> On Sat, 17 Dec 2022 16:47:53 -0800 (PST), Bryan Simmons wrote:
>
> > On Saturday, December 17, 2022 at 5:35:02 PM UTC-6, j_mc...@comcast.net wrote:
> >> This is something I printed from RFC back in 2009. It is doubtful many
> >> people here these days remember Dimitri.
> >>
> >> It's a recipe his son-in-law had at Disneyland (California) and he
> >> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
> >>
> >> 4 c. shredded Idaho potatoes (meaning russets)
> >> 1 c. sour cream
> >> 1 c. heavy cream
> >> 2 c. shredded cheddar cheese
> >> 1 tsp. fresh ground pepper
> >>
> >> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
> >> a greased casserole and bake @350 for 35 minutes. Top with remaining
> >> cheddar and return to the oven for 10 minutes or until the cheese is
> >> starting to brown.
> >>
> > Sloppy casserole. I use cheese emulsified in heavy cream
> > frequently. Those proportions are absurd.
> It is kinda over the top. 4 cups potatoes to 4 cups of goo.
>
It's a Mickey Mouse recipe.
>
> -sw

--Bryan

On Sunday, December 18, 2022 at 11:47:03 AM UTC-6, Sqwertz wrote:
> On Sat, 17 Dec 2022 19:15:50 -0500, Ed Pawlowski wrote:
>
> > Just printed that out. I'm hoping it reheats well as it is more than I
> > can have in a day. Dimitri has been gone a long time now. Oh, the
> > good old days
> He's posted on that other RFC semi recently.
>
> When checking that, I came across my cheesy potatoes from 12 years
> ago:
>
> "Artisan roasted potatoes drizzled with extra virgin olive oil and
> scattered with Ball Park beef medallions and fresh ground Malabar
> black pepper. Broiled and topped with a rich and zesty
> Mexican-inspired mornay sauce."
>
> https://i.postimg.cc/J7dsXKVj/244100-196518437060357-3564902-o.jpg
>
> Lets hear it it, Bryan....
>
You mean the "Ball Park beef medallions"??
>
> -sw

--Bryan

On Sun, 18 Dec 2022 12:51:53 -0000, Janet <nobody@home.com> wrote:

>In article <tnljn0$3op1l$2@dont-email.me>,
>j_mcquown@comcast.net says...
>>
>> This is something I printed from RFC back in 2009. It is doubtful many
>> people here these days remember Dimitri.
>>
>> It's a recipe his son-in-law had at Disneyland (California) and he
>> bought Dimitri the 'Cooking with Mickey (Mouse) & his Chefs' cookbook.
>>
>> 4 c. shredded Idaho potatoes (meaning russets)
>> 1 c. sour cream
>> 1 c. heavy cream
>> 2 c. shredded cheddar cheese
>> 1 tsp. fresh ground pepper
>>
>> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
>> a greased casserole and bake @350 for 35 minutes. Top with remaining
>> cheddar and return to the oven for 10 minutes or until the cheese is
>> starting to brown.
>>
>> Jill
>
> I might make that for supper, thanks.

You forgot to troll John Kuthe.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Sun, 18 Dec 2022 09:57:04 -0800 (PST), Bryan Simmons wrote:

> On Sunday, December 18, 2022 at 11:47:03 AM UTC-6, Sqwertz wrote:
>> On Sat, 17 Dec 2022 19:15:50 -0500, Ed Pawlowski wrote:
>>
>>> Just printed that out. I'm hoping it reheats well as it is more than I
>>> can have in a day. Dimitri has been gone a long time now. Oh, the
>>> good old days
>> He's posted on that other RFC semi recently.
>>
>> When checking that, I came across my cheesy potatoes from 12 years
>> ago:
>>
>> "Artisan roasted potatoes drizzled with extra virgin olive oil and
>> scattered with Ball Park beef medallions and fresh ground Malabar
>> black pepper. Broiled and topped with a rich and zesty
>> Mexican-inspired mornay sauce."
>>
>> https://i.postimg.cc/J7dsXKVj/244100-196518437060357-3564902-o.jpg
>>
>> Lets hear it it, Bryan....
>>
> You mean the "Ball Park beef medallions"??

The, "Rich and zesty Mexican-inspired mornay sauce"

Which could be none other than...

-sw

On 12/18/2022 8:18, jmcquown wrote:
> On 12/17/2022 8:50 PM, Michael Trew wrote:
>>
>> (Recipe snip) That must be a lot creamier than the standard scalloped
>> potatoes au gratin that I make. Sometimes, I shred them instead of
>> slicing, but I make up a roux, add milk/shredded sharp cheddar (no
>> sour cream or heavy cream), and pour it over the potatoes - into the
>> oven.
>>
> That's because it's a different recipe from standard potatoes au gratin. ;)

Do you prefer it to "standard"?

>> He's still active on the RFC Facebook page. I've conversed with him a
>> few times.
>
> It's nice to know Dimitri is still around. :)

Yes, he posts once per month, maybe. I assume that RFC trolls chased
him from here... probably the same for a number of posters on that page.

On 12/18/2022 12:49, Sqwertz wrote:
> On Sat, 17 Dec 2022 16:47:53 -0800 (PST), Bryan Simmons wrote:
>
>> On Saturday, December 17, 2022 at 5:35:02 PM UTC-6, j_mc...@comcast.net wrote:
>>> This is something I printed from RFC back in 2009. It is doubtful many
>>> people here these days remember Dimitri.
>>>
>>> It's a recipe his son-in-law had at Disneyland (California) and he
>>> bought Dimitri the 'Cooking with Mickey (Mouse)& his Chefs' cookbook.
>>>
>>> 4 c. shredded Idaho potatoes (meaning russets)
>>> 1 c. sour cream
>>> 1 c. heavy cream
>>> 2 c. shredded cheddar cheese
>>> 1 tsp. fresh ground pepper
>>>
>>> Mix all ingredients but 1 cup of the cheddar cheese in a bowl. Place in
>>> a greased casserole and bake @350 for 35 minutes. Top with remaining
>>> cheddar and return to the oven for 10 minutes or until the cheese is
>>> starting to brown.
>>>
>> Sloppy casserole. I use cheese emulsified in heavy cream
>> frequently. Those proportions are absurd.
>
> It is kinda over the top. 4 cups potatoes to 4 cups of goo.
>
> -sw

I would cut the cheese and cream components in half, personally.

On Sun, 18 Dec 2022 17:12:09 -0500, Michael Trew
<michael.trew@att.net> wrote:

>On 12/18/2022 8:18, jmcquown wrote:
>> On 12/17/2022 8:50 PM, Michael Trew wrote:
>>>
>>> (Recipe snip) That must be a lot creamier than the standard scalloped
>>> potatoes au gratin that I make. Sometimes, I shred them instead of
>>> slicing, but I make up a roux, add milk/shredded sharp cheddar (no
>>> sour cream or heavy cream), and pour it over the potatoes - into the
>>> oven.
>>>
>> That's because it's a different recipe from standard potatoes au gratin. ;)
>
>Do you prefer it to "standard"?
>
>>> He's still active on the RFC Facebook page. I've conversed with him a
>>> few times.
>>
>> It's nice to know Dimitri is still around. :)
>
>Yes, he posts once per month, maybe. I assume that RFC trolls chased
>him from here... probably the same for a number of posters on that page.
>
Probably. Jill has chased many people away with her John Kuthe
obsession.

--
Bruce
<https://emalm.com/?v=SQqZJ>

Michael Trew wrote:
> On 12/18/2022 8:18, jmcquown wrote:
>> On 12/17/2022 8:50 PM, Michael Trew wrote:
>>>
>>> (Recipe snip) That must be a lot creamier than the standard
>>> scalloped
>>> potatoes au gratin that I make.  Sometimes, I shred them instead of
>>> slicing, but I make up a roux, add milk/shredded sharp cheddar (no
>>> sour cream or heavy cream), and pour it over the potatoes - into
>>> the
>>> oven.
>>>
>> That's because it's a different recipe from standard potatoes au
>> gratin. ;)
>
> Do you prefer it to "standard"?
>
>>> He's still active on the RFC Facebook page.  I've conversed with
>>> him a
>>> few times.
>>
>> It's nice to know Dimitri is still around. :)
>
> Yes, he posts once per month, maybe.  I assume that RFC trolls
> chased him from here... probably the same for a number of posters
> on that page.

They'd all come back if we could ever convince her royal highness
to become moderator.

On 12/18/2022 5:12 PM, Michael Trew wrote:
> On 12/18/2022 8:18, jmcquown wrote:
>> On 12/17/2022 8:50 PM, Michael Trew wrote:
>>>
>>> (Recipe snip) That must be a lot creamier than the standard scalloped
>>> potatoes au gratin that I make.  Sometimes, I shred them instead of
>>> slicing, but I make up a roux, add milk/shredded sharp cheddar (no
>>> sour cream or heavy cream), and pour it over the potatoes - into the
>>> oven.
>>>
>> That's because it's a different recipe from standard potatoes au
>> gratin. ;)
>
> Do you prefer it to "standard"?
>
Not necessarily "prefer" but I don't expect this recipe to taste the
same as potatoes au gratin, mostly due to the sour cream.

>>> He's still active on the RFC Facebook page.  I've conversed with him a
>>> few times.
>>
>> It's nice to know Dimitri is still around. :)
>
> Yes, he posts once per month, maybe.  I assume that RFC trolls chased
> him from here... probably the same for a number of posters on that page.

I don't recall when he stopped posting here; it was quite some time ago.
I doubt the current spate of trolls were around then. Could be he
just didn't seek out a new way to access Usenet when his ISP stopped
supporting newsgroups. <shrug>

Jill

jmcquown wrote:
> On 12/18/2022 5:12 PM, Michael Trew wrote:
>> On 12/18/2022 8:18, jmcquown wrote:
>>> On 12/17/2022 8:50 PM, Michael Trew wrote:
>>>>
>>>> (Recipe snip) That must be a lot creamier than the standard
>>>> scalloped
>>>> potatoes au gratin that I make.  Sometimes, I shred them
>>>> instead of
>>>> slicing, but I make up a roux, add milk/shredded sharp cheddar (no
>>>> sour cream or heavy cream), and pour it over the potatoes -
>>>> into the
>>>> oven.
>>>>
>>> That's because it's a different recipe from standard potatoes au
>>> gratin. ;)
>>
>> Do you prefer it to "standard"?
>>
> Not necessarily "prefer" but I don't expect this recipe to taste
> the same as potatoes au gratin, mostly due to the sour cream.
>
>>>> He's still active on the RFC Facebook page.  I've conversed
>>>> with him a
>>>> few times.
>>>
>>> It's nice to know Dimitri is still around. :)
>>
>> Yes, he posts once per month, maybe.  I assume that RFC trolls
>> chased him from here... probably the same for a number of posters
>> on that page.
>
> I don't recall when he stopped posting here; it was quite some time
> ago.  I doubt the current spate of trolls were around then.  Could
> be he just didn't seek out a new way to access Usenet when his ISP
> stopped supporting newsgroups. <shrug>
>
> Jill

Indeed. Perhaps he was not as fortunate as Popeye, who had a wife
savvy with computers to help him.

Hi Jill, I made Dimitri's cheesy potatoes recipe for
supper tonight, vey tasty. That's a keeper.

Janet UK

On 12/19/2022 6:26 PM, Janet wrote:
>
>
> Hi Jill, I made Dimitri's cheesy potatoes recipe for
> supper tonight, vey tasty. That's a keeper.
>
> Janet UK
>
>
I'm glad I could share his recipe with you and it's a food related post. :)

Jill