Friday, December 26, 2014

Herbed Potato Gratin

1 1/2 cups (12 fl. oz.) heavy cream
1 garlic clove, minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
Salt and freshly ground pepper, to taste
2 lb russet potatoes
1/2 onion, thinly sliced
3 cups grated Gruyère cheese
1/4 cup grated Parmesan cheese

1. Preheat an oven to 375. Butter an 11-inch baking dish.

2. In a large saucepan over medium heat, combine the cream, garlic, rosemary, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.

4. Peel the potatoes. Using a mandoline or very sharp knife, cut the potatoes into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture.

5. Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions and 1 cup of the Gruyère. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, and another 1 cup of the Gruyère. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the saucepan over the potatoes and sprinkle evenly with the remaining 1 cup Gruyère and the Parmesan.

6. Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45-60 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20-30 minutes more. Let the gratin rest for 10 minutes, then use a spatula to cut it into squares and serve immediately. Serves 6 to 8.

(adapted from Williams-Sonoma)

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Monday, December 8, 2014

Cheesecake Pumpkin Pie

2 pkg (8oz each) packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) graham cracker crust
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

1. Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

2. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

3. Bake in preheated oven for 35-40 minutes, or until center is almost set (it will jiggle slightly if shaken).

4. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

8 servings.

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About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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