Potato and Mushroom Gratin

Potato and Mushroom Gratin
Potato and Mushroom Gratin

2 cups whole milk
1 cup heavy cream
4 cloves garlic
6 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
3 lbs red potatoes, cleaned and sliced paper thin
1 lb shiitake mushrooms, stems removed, caps thinly sliced
1 lb portobello mushroom caps, thinly sliced
1/4 cup butter
2 tablespoons dried parsley
1/4 cup chopped chives
1/4 cup freshly grated parmesan cheese
2 cups smoked cheddar cheese, grated

Preheat oven to 350°.

Combine milk, cream, garlic, thyme, and bay leaf in a small saucepan over medium heat. Bring to a simmer and remove from heat. Cover and set aside to steep for 30 minutes.

Melt butter over medium-high heat in a large saute pan or wok. Cook mushrooms, in batches if necessary, until they are soft and most of their juices have been expressed and evaporated. Season with salt and pepper; set aside.

Grease a large casserole dish.

Create three complete layers of the gratin: potatoes, parsley, chives, parmesan, mushrooms, cheddar.

Strain the infused milk and pour over the potatoes, squeezing the layers with another casserole dish or a large spatula to evenly distribute the liquid. Cover and bake for 90 minutes.

Uncover and bake for an additional 15 minutes, or until top is brown.

Let stand for 30 minutes before serving.

Serves 6-8.

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Red Cabbage and Cranberries

2 tablespoons butter or margarine
1 1/2 lb red cabbage; shredded
1/4 cup red wine vinegar
1 1/4 cups sugar
1/3 cup orange juice
1 3″ cinnamon stick
1 lb fresh cranberries
1 tablespoon + 1 teaspoon grated orange rind

Melt butter in a large Dutch oven over medium-high heat. Add cabbage and cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar; bring mixture to a boil and cook 2 minutes.

Add sugar, orange juice and cinnamon stick, stirring well.

Cover, reduce heat and simmer 8 minutes.

Add cranberries, stirring well; cook over medium-high heat, uncovered, for 5 to 6 minutes or until cranberry skins pop.

Remove from heat; remove and discard cinnamon. Stir in orange rind.

Serve warm.

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Irish Potato Casserole

10 medium potatoes — peeled
8 ounces cream cheese (soft)
8 ounces sour cream
1/2 cup butter or margarine — melted
1/4 cup chives
1 clove garlic — minced
1 teaspoon salt
1/8 teaspoon garlic powder
paprika

Cook potatoes in boiling water for approximately 30 minutes or until tender. Drain and mash.

Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined.

Spoon mixture into a lightly buttered 2 qt casserole; sprinkle with paprika. Cover and refrigerate overnight.

Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes.

Serving Size: 8

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Go for the Grains Casserole

2 Maggi Vegetarian Vegetable Flavor Bouillon Cubes
1 cup hot water
1 can (15 ounces) black beans rinsed and drained
2 small carrots thinly sliced
1 cup loose-pack frozen whole-kernel corn
1/2 cup pearl barley
1/3 cup chopped fresh parsley
1/4 cup bulgur
1/4 cup chopped onion
1/4 teaspoon garlic salt
1/2 cup (2 ounces) shredded cheddar cheese
2 ounces chopped fresh parsley

Preheat oven to 350°F. Dissolve bouillon in water.

Combine beans, bouillon mixture, carrots, corn, barley, 1/3 cup parsley, bulgur, onion and garlic salt in 1 1/2-quart baking dish; cover.

Bake, stirring once halfway through cooking time, for 60 to 70 minutes or until barley and bulgur are tender.

Sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted. Sprinkle with additional chopped fresh parsley.

Pyrex Easy Grab Glass Bakeware Set (5-piece)

Baked Polenta

1 tablespoon extra virgin olive oil
4 medium leeks, white part only, sliced
1 can (19 ounces) canellini beans, drained
to taste salt
to taste freshly ground black pepper
2 cups quick cooking polenta
1 jar Barilla Mushroom & Garlic Sauce, divided
8 ounces provolone cheese, shredded
cooking spray

Preheat oven to 350. Spray a 13×9 inch baking dish with non-stick cooking spray.

Heat olive oil in a large skillet. Add leeks and cook until tender.

Add cannelini beans, season with salt and pepper. Mix in a half jar of sauce. Remove from heat.

Cook polenta according to package directions.

Spoon half the cooked polenta into a 9×13 inch baking dish. Spoon beans over polenta. Sprinkle half the shredded cheese over beans. Cover with remaining polenta and sprinkle with remaining cheese.

Bake at 350 for 20 minutes. Heat remaining sauce and serve over polenta

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Broccoli with Orange Sauce

2 packages (10 ounce each) frozen broccoli spears
1/4 cup butter, cubed
1 teaspoon cornstarch
1/2 cup orange juice
1 tablespoon grated orange peel

Cook broccoli according to package directions.

Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain broccoli; drizzle with sauce.

Yield: 4 servings.

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Cheese Zucchini Crisps

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat.

Place on a baking sheet; bake 375F for 10 minutes or til crisp.

4 servings.


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Caramelized Onions

6 large Vidalia or other sweet onions
4 tablespoons margarine
10 oz. can chicken or vegetable broth

Peel onions. Remove stems and root ends. Place in slow cooker. Pour margarine and broth over onion. Cook on low for 12 hours.

Note: Serve as a side dish, use onions and liquid to flavor soups or stews, or to top pizza.

Makes 8 servings.


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