Two Potato Gratin

November 10th, 2016

Two Potato Gratin 2

There are many things to love about Thanksgiving.  One of my favorite things is the delicious side dishes.  No matter what you do to the turkey, it is still boring in my book.  But the sides can shine and make your table sparkle with vivid colors of orange in the sweet potatoes, red in the cranberry relish, and glistening green in beans or salads.

Two Potato Gratin 1V

I love the idea of combining white and sweet potatoes.  This layered gratin can be partially made ahead which makes it a good side dish for Thanksgiving.  It also travels well if you are bringing a side dish to a hostess’s table.

Two Potato Gratin 3

This gratin is rich with shallots, Gruyere cheese, and cream.  Over the next few weeks I hope to post some more ideas for Thanksgiving side dishes.  We will be traveling for Thanksgiving, so hopefully a few of them may show up on our host’s table.

TWO POTATO GRATIN (Southern Living Magazine)

Ingredients

2 shallots, diced
1/4 cup butter, divided
2 cups heavy cream
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/8 teaspoon freshly grated nutmeg
1 1/2 pounds Yukon gold potatoes
1 1/2 pounds sweet potatoes
2 cups milk
1 1/2 cups (6 oz.) shredded Gruyère cheese
1/4 cup grated Parmesan cheese

Preparation

1. Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes.

2. Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk.

3. Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with foil.

4. Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes.

Printable Recipe

Parmesan Roasted Potatoes and a Celebration

July 5th, 2016

Parmesan Roasted Potatoes 1

Before we left for Michigan and our 50th Anniversary celebration, I made these tasty roasted potatoes.  They will be made often.  You can use either freshly grated Parmesan cheese or the stuff in the jar.  They are flavored with garlic powder, onion powder, oregano, paprika and chili powder.  It is even suggested that you drizzle them with a sour cream dip.

We had meant to take our wedding album to our celebration, but when it came time to get it, it was no where to be found.  Luckily we had two pictures saved to our computer.  This is a picture of David and his Groomsmen.

Groomsmen 2

Since three of the guys were able to attend the party, David decided to recreate the picture with our friend Moses standing in for Jack (second from the left).

Groomsmen 1

 

We had the best time with everyone and David is still friends with all of these guys.

Wedding Party

My cousin Susie was the only one of my bridesmaids able to attend.

Parmesan Roasted Potatoes 3V

These potatoes were crispy on the outside and tender within.  We loved them.

PARMESAN ROASTED POTATOES ( From 12 Tomatoes )

55 Minutes to Prepare, Serves 6

INGREDIENTS

1 1/2 pounds baby potatoes, halved
1/2 cup Parmesan cheese, finely grated
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon chili powder

Dip:
1/2 cup sour cream
1-2 tablespoons lemon juice
Fresh chives, finely chopped

PREPARATION

Preheat oven to 400 degrees F. and grease baking dish with olive oil

In a small bowl, whisk together parmesan cheese, salt, pepper, garlic and onion powders, oregano, paprika and chili powder until combined.

Gradually sprinkle cheese mixture evenly over the oiled baking dish until it’s completely covered.

Place potatoes cut side down in a single layer on top of cheese mixture, pressing gently to make sure the cheese adheres to them.

Bake for 35-40 minutes, or until potatoes are fork tender and cheese is golden and crispy.

While potatoes cook, whisk together sour cream and lemon juice in a small bowl, adding lemon juice until desired tartness is reached.  Refrigerate until ready to use.

Remove baking pan from oven and let cool 5-10 minutes.

Serve hot drizzled with sour cream mixture.

Printable Recipe

Sheet Pan Pork Saltimbocca

May 26th, 2016

Sheet Pan Pork Saltimbocca 1

What a terrific idea.  From the good folks at Bon Appetit Magazine comes this easy way to cook your whole dinner on one sheet pan.  The timing for this recipe to appear couldn’t be better.  Most of my remaining kitchen supplies are in boxes sealed and ready to accompany us back to North Carolina.  It was so convenient to turn the oven on and cook the whole dinner in one pan.

Saltimbocca is Italian for “jumps in the mouth”.  Usually it is made with veal that is pounded thin, wrapped in prosciutto with a sage leaf underneath, sauteed in butter and then simmered in dry white wine.  This unconventional treatment starts with potatoes and onions seasoned with lots of sage and olive oil and cooked in a hot oven.  The boneless pork chops topped with the prosciutto are then added to the pan to continue cooking until they are done.  I also added asparagus.

Sheet Pan Pork Saltimbocca 2V

This was a flavorful dinner with very little effort.  We are headed back to North Carolina with a small u-haul trailer.  I am proud that I can include that word “small”.  We will miss our Florida home but are looking forward to the different travel opportunities we now have.

SHEET PAN PORK SALTIMBOCCA

  • 1-inch-thick slices boneless pork loin (6–8 ounces each)
  • 1 1/2 cups dry white wine
  • 2 onions, cut into 1/2-inch-thick slices
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds
  • 1/8 cup chopped fresh sage leaves
  • thin slices prosciutto
  •  Asparagus spears drizzled with olive oil, optional
    • Preheat oven to 450°.  Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.
    • Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.
    • Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with 2 prosciutto slices. Place pork on baking sheet atop potatoes and onions. Add asparagus spears if desired. Roast until an instant-read thermometer inserted horizontally into center of pork registers 135°, about 15 minutes.   (After 10 minutes, I turned pork chops over to brown more evenly.  I lifted the prosciutto , turned the chops and placed the prosciutto back on the chops.)  Remove pan from oven and let rest, covered with foil for about 10 minutes.  Serve.

Printable Recipe

 

Oven Baked Mashed Potato Cakes

May 22nd, 2016

Mashed Potato Cakes 1

I made these delicious little mashed potato cakes before we left for Florida.  I packed what was leftover in our cooler and we have finished them while we are here preparing the house for the sale closing.  They are such an easy do ahead side dish.  The potato cakes are flavored with ham and chives with eggs, milk and butter for binding them together.

Florida House Sale 1

This was the condition of my kitchen two days ago.  All of the cabinets were emptied and the contents spread about on the counters.  I managed to find a small section of the island cleared enough to cut up carrots for roasting for that nights dinner.  By the end of the next day, most of the kitchenware was sold along with the rest of the house contents.

Florida House Sale 2

All of our art work, furniture, linens and smalls have found new homes.  We are fortunate that the new owners purchased a lot of the furniture so we still have a bed in which to sleep, a table on which to eat, and a comfy chair to recline in while watching TV.  I saved a few pots and pans, a French press coffee maker and miscellaneous tools to make simple meals possible.  The estate sale is over and we have five more days until the closing.  I shed a few tears when I left the house in the hands of my estate sale manager, knowing that when we returned at the end of that first day the house would have lost much of its charm.  But I have gotten used to the empty rooms and parting with all of this stuff is really liberating.

Mashed Potato Cakes 2V

The recipe for the potato cakes came from Eatwell 101.  They are healthier than pan fried potato cakes.  I used ham instead of pancetta. Check out the website for some lovely pictures and the recipe.  My potato cakes took longer to brown than the 10 minutes that is suggested in the recipe.  But the flavor is great and you could get creative with the ingredients.

Next up is a sheet pan dinner.  When you are reduced to making do with just a few pans, you need to get creative.

Baked Parmesan Hash Browns

April 27th, 2016

Hash Browns 1

We have many visitors at the lake during the year.  Because of that, I am always looking for recipes to serve to a crowd.  Breakfast hash browns take time and when you are juggling eggs and bacon, it is just one more pan that has to be watched.  I found this simple baked hash brown recipe on Pinterest.  You can even prep it the night before.

We went for our first boat ride of the season last week.  Spring on the lake is so beautiful.

LL Kissing Alligators

The iconic view of Lake Lure is one of our favorites.  We call this the “kissing alligators” view.  The mountain to the right is obviously an alligator head.  The mountain to the left is a little obscured, but definitely looks like an alligator head.  Our cottage is next to the orange boathouse on the right.

LL French Chateaus 2

I have several favorite houses on the lake.  Surprisingly they all have a French Chateau look to them.  I got in trouble a few years ago peeking into this house when it was under construction.  There were “No Trespassing” signs posted, which I ignored.  The owner was next door and was not happy with me.  I tried to explain that I was a decorator and could not help myself; it fell on deaf ears.

LL French chateaus 1

This stucco house with French blue shutters is for sale if anyone is interested.  Here is a link.  By the way, I am happy to say that we have just sold our Florida house.  We will be returning to Florida soon to arrange an estate sale.

Hash Browns 2

Returning to the subject of these hash browns, I used frozen hash browns from Trader Joe’s.  I like them because they have no artificial ingredients.  Like I said before, you can prep them the night before in the pan and cover with plastic wrap for the morning.  It couldn’t be easier, and they would look great on a serving platter.

BAKED PARMESAN HASH BROWNS ( Recipe from Delicious Table )

1 bag frozen hash brown potatoes
4-5 sliced green onions
1/2 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil

Spray a muffin tin with non-stick spray.  Press dry potatoes in a large mixing bowl with paper towels, this helps them crisp.  You can also use a salad spinner to help dry the potatoes.  Mix all ingredients in the bowl.  Scoop into muffin tin and press with spatula or a spoon.  Bake 45-60 minutes at 400 degrees until crispy.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.