Sweet Potato and Potato Gratin

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cloves garlic, pressed
• 1 tsp dried thyme 
• 1 tsp dried sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp finely grated nutmeg
• dash cayenne pepper
• 8-12 oz Swiss cheese, sliced
• 2 cups finely grated Parmesan
• 3 large white sweet potatoes
• 3 large Russet potatoes

Preparations:

1. Preheat the oven to 425°F.
2. Whisk the cream, milk, salt, pepper, garlic, thyme, rosemary, sage, nutmeg, and cayenne in a big bowl. Set aside.
3. Peel the sweet potatoes (and Russets if so inclined), then using a food processor, slice the potatoes into thin rounds. If you don't have a food processor, use a mandolin or sharp knife by hand. Combine all slices in a large bowl and toss, mixing the two types of potatoes.
4. Pour 1/2 cup of the cream on the bottom of a Dutch Oven to prevent the potatoes from sticking to the bottom. Then layer 1/4 of your potato mixture evenly on top. 
5. Drizzle 1/3 of the cream mixture on top, then sprinkle 1/2 cup Parmesan and top with a thin layer of Swiss.
6. Top with potatoes and repeat for another three layers. 
7. Cover with the Dutch Oven lid or foil and bake until bubbly, 15 minutes. If using foil, be carfeul to not let it contact the top cheese layer. 
8. Remove the lid, reduce the heat to 400°F, and bake until the top is golden and bubbly, 45-50 minutes.
9. Let cool slightly, then serve hot or at room temperature

Potato Soup

Ingredients:

• 5 potatoes, peeled and quartered
• 1 small carrot (or 4 baby carrots), finely chopped
• 1 stalk celery, finely chopped
• 1/2 - 1, depending, onion, minced
• 1 1/2 cups vegetable broth
• 1 teaspoon salt
• 2 1/2 cups milk
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 1/2 - 1 cup shredded Swiss cheese (4 - 8 oz)
• 1/4 cup Parmesan cheese

Preparations:

1. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, roughly 15 to 20 minutes. 
2. Mash mixture coarsely. Stir in milk. Return to a simmer.
3. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly, about 10 minutes.
4. Add cheeses. Reduce heat to low and let barely simmer for another 10 minutes.

Serves: 6
Prep Time: 45 minutes

Baked, Fancy Mac And Cheese

Ingredients:

• 1 pound mini tube pasta, like rigatoni, penne, or macaroni
• 1/2 teaspoon olive oil
• 5 Tbsp unsalted butter
• 1 shallot, finely minced
• 2 garlic cloves, minced
• 1/4 cup flour
• 2 cups milk
• 1/3 cup mascarpone cheese (optional, or could use ricotta)
• 8 oz grated swiss cheese (or 1 shredded bag)
• 8 oz grated sharp cheddar cheese
• 8 oz grated mozzarella cheese
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1/4 cup Italian bread crumbs

Preparations:

1. Preheat oven to 375 degrees F. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat (the very large one). Once hot, add in olive oil and butter, then throw in shallots. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. 
3. Add flour to the skillet and whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. 
4. Pour in milk, stirring continuously for another 1-2 minutes. Add all of the grated cheeses, and mascarpone if using. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg. Add pasta to the skillet and toss thoroughly to coat.
5. Sprinkle the top of the mixture with breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

 

Fondue

Ingredients:

• 2 cup gruyere cheese
• 2 cup Swiss cheese (not processed)
• 1 tbsp lemon juice
• 1 cup vegetable broth
• 1 clove garlic
• 1 tbsp cornstarch
• Pepper
• Salt

Preparations:

1. Grate cheeses and toss with cornstarch, reserve. 
2. Rub inside of fondue dish with garlic. Add vegetable broth. Do not bring to boil. Heat until tiny bubbles form in fondue dish. 
3. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add pepper and salt to taste. 
4. Serve with cubed crusty French bread, apples, celery, carrots, etc. 

Cook Time: 20 minutes
Serves: 4