This recipe is adapted from Bon Appétit
Makes 8 servings
3 pounds russet potatoes, peeled*, cut into 1/8-inch-thick rounds
1 1/2 cups crème fraîche,** stirred to loosen
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
2 tablespoons chopped fresh Italian parsley
* peeling the potatoes is optional, both peeled and unpeeled yield excellent results.
**crème fraîche can usually be found by the whipped cream
or the sour cream.
Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish.
Arrange half of potato slices in bottom of prepared dish, overlapping
slightly. Sprinkle generously with salt and pepper. Spread half of crème
fraîche over potatoes and sprinkle with half of cheese. Top with
remaining potatoes, overlapping slightly; sprinkle generously with salt
and pepper. Spread with remaining crème fraîche; sprinkle
with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F.
Continue to bake gratin until potatoes are tender and top is golden brown,
about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with
parsley and serve.
Serves: That’s up to the crowd!!
1 orange thinly sliced, then ½ or ¼ the slices
1 lemon, thinly sliced, then ½ the slices
1 lime, thinly sliced, then ½ the slices
2 cinnamon sticks
1 cup vodka – orange flavored a plus
1 cup triple sec
2 bottles of chilled, dry white wine, Ecco Domani Pinot Grigio is perfect
for this and inexpensive
¼ cup of Splenda
1-3 cans of diet 7-Up or Sprite – depending on desired potency
4-12 hours ahead, assemble orange, lemon, lime in a bowl or 4 cup measuring
cup. Place cinnamon sticks on top, add vodka and triple sec. Cover and let sit.
When ready to serve, combine the chilled wine and Splenda in large pitcher,
add the fruit mixture, then the canned soda. Stir well and enjoy!!
Chocolate Pecan Pie
1 ¼ CUP FLOUR
¾ STICK COLD UNSALTED BUTTER, CUT INTO BITS
2 TABLESPOONS COLD VEGETABLE SHORTENING
¼ TEASPOON SALT
IN A LARGE BOWL, BLEND THE FLOUR, BUTTER, VEGETABLE SHORTENING AND SALT
UTIL THE MIXTURE RESEMBLES MEAL. ADD 3 TABLESPOONS ICE WATER, TOSS MIXTURE
UNTIL WATER IS MIXED. FORM DOUGH INTO BALL, KNEAD DOUGH, REFORM INTO BALL.
DUST WITH FLOUR, WRAP IN WAX PAPER AND CHILL FOR 1 HOUR.
2 OZ UNSWEETENED CHOCOLATE, CUT INTO BITS
½ STICK UNSALTED BUTTER, CUT INTO PIECES
3 LARGE EGGS
1 ¼ CUP DARK CORN SYRUP
1 CUP SUGAR
1 TEASPOON VANILLA
1 ¼ CUP PECAN HALVES OR PIECES
ROLL OUT DOUGH 1/8 INCH THICK ON FLOURED SURFACE AND FIT INTO 9 INCH PIE
PAN, CRIMP EDGES, CHILL FOR 30 MINUTES
MELT THE CHOCOLATE AND BUTTER USING A DOUBLE BOILER (SIMMERING WATER) AND
STIR UNTIL SMOOTH. LET THE MIXTURE COOL.
IN A LARGE BOWL, BEAT THE EGGS LIGHTLY, ADD A PINCH OF SALT, CORN SYRUP,
SUGAR AND VANILLA, CHOCOLATE MIXTURE AND PECANS. POUR AND STIR THE MIXTURE
UNTIL IT IS JUST COMBINED. STIR IN THE FILLING INTO THE SHELL AND BAKE
THE PIE ON A BAKING SHEET IN A PREHEATED 350 f OVER FOR 45-50 MINUTES
OR UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN.
MAKES 2 8-INCH PIES.
Sweet Potato Casserole
Makes 6-8 Servings
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole
dish. Mix remaining ingredients together and sprinkle over top. Bake at
350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
*From our family to yours – Happy Thanksgiving!*