Subscribe to:
Post Comments (Atom)
We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
I often like doing a ham or turkey dinner to have stuff for leftovers as well. And maybe even a bone for homemade soup. I was also thinking the other day about your 3 cheese potatoes, I'm adding it for those who might want to try it. It's from Epicurious.com recipe
ReplyDeleteSCALLOPED POTATOES WITH THREE CHEESES
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter
3 cups whole milk
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
Oh, I do love these potatoes, Eio. Thanks for the reminder!:)
ReplyDeleteI just found thid recipe on the proud Italian Cook blog. What a great fall side dish:
ReplyDeleteRoasted Sweet Potatoes and Green Beans, Dried Cranberries, Toasted Hazelnuts, all tossed with Brown Butter and Sage. Preparing your veggies with a drizzle of olive oil, salt and pepper, and then roasting them at 400F gives a nice carmelization to them all.
Brown butter and sage, is simply made by melting some butter on medium heat, tossing in some fresh sage, heat until the white milk solids turn brown, and sage is crispy.
Sounds delicious. I can just picture it with a pork or beef roast. Might have to try it and let you know.
I think I might try this for Thanksgiving, Thanks!
ReplyDelete