he Parmigiano Reggiano cheese and pasta, and season with salt and prepare
9-inch tart pan with a removable bottom. Line tart
overlapping slightly.
Sprinkle generously with salt and pepper to taste
r spray the potato halves with vegetable oil. Grill over Direct
Preheat the oven to 400\u00b0F. Wrap the potatoes individually in foil. Bake for about 1 1/2 hours.
Meanwhile, mix the goat cheese, cottage cheese and a pinch of salt in a medium bowl.
Unwrap the potatoes; cut lengthwise over the top and push the sides apart. Fill the potatoes with the cheese mixture. Garnish with onion, red pepper and salami.
illet, melt 2 tablespoons butter with the rest of the olive
o simmer.
Whisk in Gruyere cheese and cayenne.
Season soup
Preheat oven to 350F degrees.
Butter a 9X13 baking dish.
Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
Lay alternating layers of squash and potatoes in pan.
Layer onions on top.
Mix 1/2 and 1/2 and salt and pepper, pour over top.
Cover tightly with foil and bake 90 minutes.
Increase oven temp to 400F degrees.
Mix breadcrumbs, sage and cheese in bowl.
Sprinkle over Gratin.
Bake uncovered until top is golden brown and crisp, about 30 minutes.
slightly overlapping layer. Sprinkle with 1/2 teaspoon of the
br>Add cream, cream cheese, Parmesan, and Gruyere.
Whisk until smooth
Melt butter, whisk in flour.
Add milk.
Simmer 5 minutes.
Add cream cheese, gruyere cheese, salt, pepper & nutmeg.
Cook and stir over medium heat till cheeses melt and mixture is fairly smooth.
Slice potatoes.
Treat baking dish with cooking spray.
Layer potatoes and sauce in baking dish.
Finish with sauce.
Sprinkle with Parmesan cheese and bake at 350F for 1 hour and 20 minute.
If it gets to brown cover with foil.
arge bowl.
Blend cream cheese, salt, pepper and nutmeg in
enerously with salt and pepper. Spread half of creme fraiche over potatoes
utter; line bottom of dishes with parchment paper. Place dishes in
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
large bowl, toss the potatoes with the beer.
Melt 2
killet). Add potatoes to bacon, toss to combine. Sprinkle with salt and
Rub baking dish with butter and crushed garlic.
Put in layer of sliced potatoes and cover with shredded Gruyere cheese; another layer of potatoes and cheese.
Then pour over a can of chicken stock and bake.
ahrenheit.
Prick the sweet potatoes with the tip of a knife
4-quart heavy pot with cut sides of garlic, then