I started by thinking I'd make Dauphinoise potatoes which should have been fairly easy to make with garlic, cream, cheese, milk and a tablespoon of mustard. The potatoes are to be sliced thin and then boiled in the sauce before being put in the oven.
Well, I've never had success getting potatoes soft enough by boiling them in sauce, so I boiled them in water for 15 minutes first and naturally over boiled them so they were mush. That was OK, because my second choice for dinner was creamy make-ahead mashed potatoes with cream cheese, sour cream, butter, green onions, cheese, bacon, and garlic.
So to the now mushy potatoes I added Alfredo sauce, garlic, a little cream, Parmesan cheese, sour cream, chives, and two cups of Mozzarella cheese along with a couple cups of chopped ham and I sprinkled some cheddar cheese over the top before it went into the oven. I think I ended up with either a very, very thick potato soup or somewhat thin mashed potatoes with cheese and ham and it wasn't that bad. I ate it with a spoon, but it'll probably thicken up in the fridge.
But I don't know what to call it.
