Sep 2, 2014 Updated: 7:57 PM
By Susie Middleton | Tuesday, December 20, 2011
There’s no better time of year to cook rich, decadent dishes than the holidays! One of our favorite cold-weather indulgences is a luscious potato gratin, especially when it’s made with three different kinds of cheese.
Tip: If you’d like to make it less rich, use less cream and more milk.
Ingredients2 tsp. unsalted butter, at room temperature
DirectionsPosition a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9x13-inch baking dish with the butter.
Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.
Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer
Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.
Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.
Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 330; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 11; Monounsaturated Fat (g): 6; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 2; ;
Susie Middleton is editor at large for Fine Cooking magazine.
Tuesday, February 22, 2011
Thursday, September 30, 2010
Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality. But food writer Sara Moulton doesn't agree.
Sara doesn't care for beets, why, we don't know, but her husband is crazy for them, so she developed a quick and easy recipe that even a registered beet hater could love.
Bring a pot of salted water to a boil and cook a pound of your favorite pasta—be sure to save some of that starchy cooking liquid, that is going to help make your sauce. In a separate pan saute onions, garlic and grated uncooked beets—there's your big time saver right there. Add some of that cooking liquid and goat cheese. Toss in the pasta and top with walnuts and you are good to go with a healthy and delicious meal in 30 minutes
Yield: 6 servings
Total time: 30 minutes
Prep time: 15 minutes
1 pound spaghetti (or your favorite pasta shape)
2 tablespoons extra-virgin olive oil
1 large red onion, sliced (about 2 cups)
2 garlic cloves, minced (about 2 teaspoons)
2 pounds beets, peeled and grated
10 ounces soft goat cheese (about 1-1/3 cups), crumbled
3 tablespoons fresh lemon juice
Kosher or sea salt and freshly ground black pepper
1/2 cup walnuts, toasted
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to a large bowl.
In a medium-size saute pan over medium heat, add oil and cook onion and garlic until softened, about 5 minutes. Add beets and cook another 8 minutes, until softened.
Add reserved cooking liquid and goat cheese; cook, stirring, until cheese softens into a sauce.
Add lemon juice; then add salt and pepper to taste.
Add sauce to spaghetti and toss well. Divide among 6 bowls and top each serving with toasted walnuts.
Adapted from Sara's Secrets for Weeknight Meals (Broadway Books, 2005), by Sara Moulton
Tuesday, December 21, 2010
Friday, August 6, 2010
I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.
Total time: 60 minutes; active time: 30 minutes
Yield: 8 to 12 servings
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)
Heat oven to 375°
In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.
Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.
In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.
Bake 30 minutes until tart is golden brown.
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water
Heat oven to 375 degrees.
In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.
Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.
Bake 15 minutes. Let crust cool and add filling.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
Thursday, August 12, 2010
1 tablespoon minced garlic
2 minced shallots
2 tablespoons minced lemongrass
2 cups koshi hikari or similar sushi rice (or Arborio rice)
1 cup white wine
2-3 cups chicken stock, hot
1 pound baby Contessa shrimp
3 heads baby bok choy, shredded
4 tablespoons room temperature cream cheese
Minced chives, for garnish
Olive oil to cook
Kosher salt and freshly ground black pepper to taste
Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.