Potato Dauphinoise

Ingredients

1½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
2 ½ pounds potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with 1 teaspoon of salt and 4-5 grinds of pepper. Set aside.

3. Peel the potatoes and slice into 1/8 slice, place in a bowl of cold water.

4. When ready to cook drain the potatoes from the water, and pat dry very well. Place in a large bowl; toss the potatoes with 1teaspoon salt and 4-5 grinds of pepper.

5. Layer the potatoes into an 8x10 oven-proof baking dish over-lapping the slices as you go.

6. Pour the milk mixture on top pushing the potatoes so that they are submerge under the milk.

7. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

8. Remove from oven and let cool 10-15 minutes before serving.

TIPS & TRICKS

• You can prepare the milk mixture & the potatoes ahead, but combine them just before cooking.
• If you want a starchy potato, I like to use Yukon gold potatoes but you can also use Idaho or Russet.
• Potatoes can be peeled and slice a day or 2 ahead, just keep covered in a container with water. Drain and dry well before using.
• Milk mixture can be infused the day ahead, just bring to room temperature or pop in the microwave for a few minutes before adding to the potatoes. The warmer the milk, the quicker the cooking process will be.
• Potatoes need to sit 10-15minutes before serving to allow the cream to set; otherwise they will have a soupy texture.
• They can be cooked earlier in the day and reheated in a 350° oven for 15-20 minutes then served directly after.

Yukon Gold Potato Gratin

Ingredients

1 ½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
1 cup dried breadcrumb, or panko
½ cup grated Parmigiano - Reggiano cheese
salt & pepper
2 pounds Yukon Gold potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with salt and pepper. Set aside.

3. In a small bowl, combine the breadcrumbs and cheese. Set aside.

4. Wash and slice the potatoes into 1/8 –inch slices Place in a large bowl, toss the potatoes with salt and pepper. Place them in an 8-x10 oven proof-baking dish, layering and over-lapping the slices as you go.

5. Pour the milk mixture on top, then sprinkle the breadcrumb topping on top.

6. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

7. Remove from oven and allow to cool 10-15 minutes before serving.

Tips & Tricks

• This dish is best cooked then served, but you can prepare all the steps ahead then assemble it at the last moment. You can steep and strain the milk/cream mixture (just rewarm in before adding to potatoes). Prepare the breadcrumb topping ahead and slice the potatoes ahead, just cover them in water to keep them from turning brown, drain and pat very well before assembling dish.

• I love using Yukon gold potatoes because the texture is so creamy and buttery. T. hey also hold their shape very well after being cooked. But you could substitute and use Idaho potatoes. Their texture is fluffier.

• Potatoes need to sit 10-15 minutes after cooking so that the cream mixture will set. They keep warm for up to 30 minutes after cooking, but if you need to reheat cover with foil and pop in oven for just a few minutes, otherwise they will dry out

Winter Vegetable Tarte Tatin

Ingredients

2 large carrots, peeled, sliced into ½” rounds
2 large parsnips, peeled, sliced into ½” rounds
2 medium sweet potatoes, peeled, sliced into ½” rounds
2 medium Yukon gold potatoes, washed, sliced into ½” rounds
1 medium onion, peeled, sliced into half moons.
2T olive oil
1 tsp. salt
4-5 grinds black pepper

½ cup granulated sugar
1T apple cider or red wine vinegar
5 oz. goat cheese, crumbled
2T fresh sage, chopped
2T fresh thyme leaves

1 sheet puff pastry, defrosted
flour for dusting

1. Pre-heat oven to 400° F.

2. Place the carrots, parsnips, and potatoes into a large bowl and toss with olive oil, salt and pepper. Spread the vegetables onto a baking sheet (or two) in a single layer

3. Toss the onion in the bowl with the residual oil and place on the baking sheet.

4. Roast the vegetables for about 25-35 minutes, until slightly soft. Set aside.

5. On your kitchen counter, roll out the puff pastry into a 9” x13” square. Place on a parchment-lined baking sheet and refrigerator until ready to use.

6. Increase the oven temperature to 425° F. Set a 9” x 13” baking pan aside.

7. Place a small saucepan over medium heat; add the sugar, and 2 tablespoons of water. Swirl the pan around until the mixture becomes a light caramel color; about 4-6 minutes.

8. Remove from heat and immediately add the vinegar and a pinch of salt; stir until combined. Carmel will sputter and spatter, so be careful.

9. Working quickly, pour into the 9” x 13” pan and spread the caramel all over the bottom of the pan.

10. Place the roasted vegetables on top of the caramel in a snug decorative pattern, using smaller pieces to fill up any holes or spaces. You may have extra veggies, save for another use.

11. Sprinkle the onions, goat cheese, sage and 1 tablespoon of the thyme on top of the vegetables.

12. Remove the chilled dough from the refrigerator, fold the edges under and press the dough down on top of the vegetables. Prick the pastry all over with a fork.

13. Place in 425˚ F oven and bake for 20 minutes, reduce the temperature to 375˚ F and bake an additional 20 minutes until golden brown. Do not open the door while baking.

14. Remove from oven and cool for 10 minutes before carefully inverting the tart onto a serving dish or cutting board.

15. Sprinkle the remaining tablespoon of thyme on top and let the tart sit another 5-10 minutes before cutting into squares and serving.

TIPS & TRICKS

• You can roast the vegetables a day or two in advance.

• When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!!

• The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving.

• The tart is best served warm to room temperature.

• You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.