RECIPE ~ Potatoes Gratin December 23, 2009

Up to now, I have to admit, I’ve only had potatoes gratin from a box, with the cheesy powder. So, I always assumed that they were made with cheese. But I’ve learned this is not the case. Basically it’s potatoes, butter and heavy cream. Therefore, this is not a good choice if you’re restricting calories. On the other hand, it’s so rich that you don’t need a ton of these to really enjoy them.

Either way, they are one of the most delicious potato side dishes I’ve ever had, so I’d say they’re worth it. The other fun thing about this recipe is that it was my excuse to buy a really nice mandolin slicer. The best slicer will be all metal, versus one with plastic sides, according to a salesperson at Bed Bath and Beyond. Apparently the plastic will warp and shrink over time. I suppose that sounds true but who knows. I got an all-metal Cuisinart slicer. Fun new toy!

Serving size

This recipe will serve about 6 people

Ingredients

• 8 to 10 russet potatoes
• 2 tbsp. butter
• 2 cloves of garlic
• About 2 cups heavy whipping cream
• Grated nutmeg to taste
• Kosher salt to taste
• Ground white pepper to taste

Instructions

Preheat the oven to 425. Wash and dry all the potatoes and then peel them. Slice them thinly with the mandolin slicer. Rub the inside of a 9 by 13 inch glass baking dish with the butter. Then slice the garlic cloves and rub them through the butter.

Create one layer of potatoes — overlapping them a little bit. Then sprinkle the first layer lightly with salt, pepper and nutmeg. Add another layer and sprinkle it with just salt and pepper. Continue this process, alternating the seasonings for the layers, until you are finished. Then pour the cream over the potatoes until they are just covered but not drowning. Bake for about 30 minutes at 425 then reduce the heat to 325 and continue baking for about another 30 minutes, until the dish is nicely browned.

Potatoes gratin hot out of the oven

Now you are ready to eat!

We enjoyed the potatoes with chicken piccatta and Brussels Sprouts

RECIPE ~ Baked Brussels Sprouts with Cheese December 23, 2009

Some people think “yuck” when they think Brussels Sprouts, but they are tied for first place for my favorite vegetable, along with asparagus and artichokes. Brussels Sprouts sometimes get a bad rap, in my opinion, for two reasons.

First, it is easy to cook them too long, which can make them mushy. The trick to avoid this is to blanch them first, to aid in the overall thorough cooking, and also to cut a small X in the stem, which helps them to cook all the way through faster. Second, Brussels Sprouts can taste bitter if you don’t pull off the outer leaves. My cousin taught me about this.

So, always blanch them, cut an X in the stem and peel off the outer leaves and you will discover that this is truly one of the unsung heroes of the vegetable world. Delicious!

Serving size

This recipe will serve about 2 people

Ingredients

• Approximately 30 Brussels Sprouts
• 2 tbsp. melted unsalted butter
• 2/3 cup shredded gruyere
• 1/4 cup grated parmesan
• Kosher salt to taste
• Ground white pepper

Instructions

Rinse and dry the Brussels Sprouts. Peel the outer leaves, trim the stems and cut an X in each of the stems. Then blanch the Brussels Sprouts by adding them to a pot of just-boiling, salted water and cooking them for about 6 minutes or until almost tender. Halt the cooking process by putting them in ice water. This will also help to retain their very green color!

Cut Xs in each sprout

Toss the Brussels Sprouts in the melted butter. Heat the oven to 425 degrees. Sprinkle the shredded gruyere cheese onto the bottom of a glass baking dish then arrange the Brussels Sprouts on top. Season to taste with salt and pepper. Sprinkle the parmesan on top and bake for 10 to 15 minutes until the cheese is sizzling and the Brussels Sprouts are browned.

Brussels Sprouts with cheese

You can substitute another swiss cheese or a cheese such as Parrano or Robusto (two of my favorites). Oh, and don’t forget the Beano before you enjoy this side dish!