Crab Wontons

The past month has been crazy! In one week I had a close friend die of cancer; another friend die suddenly of a heart attack, have sung in concerts, my son started little league in addition to all the other stuff that my family is already involved in.  Yes, I now have something going on every single day of the week until mid May.  The cloud of dust is settling again though and life is beginning to look normal, despite the busy schedule.

After all that, I needed comfort food.  Fried Comfort Food!

My husband and I went to a popular Chinese Restaurant and ordered Crab Wontons from their appetizer menu.  Theirs came to a beautiful 4 point star shape.  I wanted to make these myself so I could have them any time.  Mine were not the star shaped wontons, I opted for the easy fold over and make a triangle – the taste was the same.  I used a store bought Sweet and Sour Dipping sauce, but will try a homemade sauce next time.  The dipping sauce  was not as impressive.  Although it is called Spicy Crab Wontons, I did not find it overly spicy.  I didn’t make the whole batch, as it was just hubby and I, but for a party, do make the complete batch.  I reserved the filling to make it again in the following days, but did not get around to it.  I added more crab meat, less cream cheese (only because I did not have a pound of it), and added 2 green onions, chopped for color (only the green part)

I found this recipe in the book: The Chesapeake Bay Crabbiest Cookbook by Whitey Schmidt.  It is a cookbook that I picked up on a trip to Baltimore, MD. You can find the original recipe on page 96. Here is my adaptation:

Spicy Crab Wontons

adapted from The Chesapeake Bay Crabbiest Cookbook (pg 96)

Serves 4-6 (or more if appetizer portion)

Ingredients:

• 16 oz crab meat (I used a quality canned crab meat found in the refrigerated section)
• 8 oz cream cheese, softened
• 1/4 tsp thyme
• 1 tsp hot pepper sauce
• 2 tsp Worcestershire sauce
• 1 tsp white pepper
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 clove garlic, minced
• 2 green onions, thinly sliced (green part only)
• 1 (8 oz) package wonton wrappers (in refrigerated section)
• peanut oil for frying

Instructions:

In a medium bowl, combine the first 11 ingredients and mix thoroughly to combine.

Place a wonton wrapper on a clean surface, place 1/2 tsp to 1 tsp crab filling into the center.  Moisten the edges of the wonton with water and fold the wonton in half diagonally, lining up the opposite corners.  Gently press along the edge to seal.  Cover the ready wontons with a damp paper towel to prevent them from drying out until you have finished making your wontons.

Heat peanut oil in a stainless skillet over medium high heat.  Fry the wontons in batches, being sure not to crowd them turning them over from time to time until they are golden (about 1 minute total).  Remove to a wire rack and finish frying the wontons in batches.  Serve with your favorite Asian dipping sauce.

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Savory Pork Roast

On the topic of crock pot meals… here is another recipe from the current “Fix-It and Forget-It” Magazine that is available until 4/12.  It called to me because it sounded very German!  Pork and Sauerkraut with caraway is a classic German combination! This one is easy to make and very yummy indeed.  Be sure to drain the Sauerkraut, but don’t rinse it – it will add flavor to the roast.  After removing the pork and sauerkraut, the sauce is thickened in the end with a slurry of cornstarch.

I will make this again.  I served it with wide egg noodles and peas.  I used a pork shoulder roast, but you could use one that is less fatty.  The good thing about pork shoulder is that it really falls apart after long cooking times without being overly dry. Another change I made, was seasoning the pork with salt and pepper before browning it.  It added a touch I think that was needed.

Savory Pork Roast

adapted from Fix-It and Forget-It Magazine (2012 issue) p 29

Serves 6

Ingredients:

• 2-3 lb pork roast (boneless is preferred, but bone in pork shoulder works as well)
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced thinly
• 1 jar Sauerkraut, drained (I liked Nathan’s New York Style Kosher)
• 1 tsp caraway seeds
• 3/4 cup water

Thickeners:

• 2 Tbsp cornstarch
• 2 Tbsp water

Instructions:

Season your pork roast with salt and pepper on all sides and heat a large pot over medium high heat.  Add vegetable oil to the pot and then proceed browning the pork roast on all sides, turning the roast about every 4 or 5 minutes.

Once the roast is nicely browned on all sides, place it into your crock pot.  Sprinkle the minced garlic over the top of the roast and top with sliced onions, drained sauerkraut (but not rinsed) and caraway seeds.  Pour the water around the outside of the roast.  Cover and cook for 6-8 hours on low heat.

Remove the cooked pork and sauerkraut to a large platter and strain the cooking liquids.  Place just the liquids back into your crock pot.  In a small bowl, combine the cornstarch and cold water and stir to combine.  Add the cornstarch slurry into the cooking liquid.  Cover and cook for about 15 minutes to thicken the sauce, stirring occasionally.  Serve the gravy with the meat.

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Breaded Goat Cheese

I recently had breaded goat cheese slices in a salad at a restaurant.  After I researched the process, I discovered that they are so easy to make.  I decided to make them last weekend when our friends Mike and Anneke came to visit us with their children.  We do not get to see them very frequently, so our time with them was sweet.  I decided that since I had goat cheese, that I would try this new technique.  It is super easy to make.  The hardest part is slicing the goat cheese as it has a tendency to crumble like Feta does.  One site recommended using dental floss, but since I only had mint flavor, I passed and used a sharp knife which worked out okay.  These can be made ahead and then added to your salad later – they would also be even more fantastic warmed a little just before serving.

Panko Crusted Goat Cheese

(for salad) goodcookbecky

Ingredients:

• 1 log goat cheese, sliced into 1/2 inch slices
• 1 egg, beaten
• 1/2 cup Panko breading
• 1 Tbsp olive oil
• 1 Tbsp butter

Preparation:

Dip the goat cheese rounds into the egg and then coat in the Panko breading (Japanese style bread crumbs that you should be able to locate at your well stocked grocery store in the International isle).  Melt the butter with the olive oil in a small non stick skillet over medium high heat and fry the breaded goat cheese on both sides until golden brown. Remove to a paper towel and refrigerate until dinner time if making ahead – otherwise just add to the salad and eat.  It is a very nice addition for a quick change.

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Desperation Dinners

Desperation Dinner: You know this kind of dinner.. your pantry has some ingredients but not enough to make something you have in mind.. so you substitute.  Sometimes it works and sometimes it does not work.  This is one that worked and boy did it ever work!  My family loves Lasagna, but I had neither ground beef or sausage to add to the filling and we didn’t want just plain or just spinach lasagne – no, that is too close to being healthy!  We like to live on the side of not good for you!  Well, actually, we are in process of changing that… but last year we lived!!!

My brother was in town for Thanksgiving – he lives in Harrisburg, PA and we do not see him very often.  Since he is single, he comes to see us about every other year.  He had a craving for lasagna, but I did not have the meat as I mentioned before… but I did have this: Pepperoni!  I made the lasagna as usual, except used pepperoni instead of the sausage.  Baked it as usual and the result was wonderful!  It is now my families favorite lasagna.

Pepperoni Lasagna

by goodcookbecky

Serves 8

Ingredients:

• 2 (28 oz) cans spaghetti sauce (I like Hunts Traditional in the can- sometimes on sale for a dollar)
• 1 (9 oz) box Barilla No Boil Lasagna (or other pasta will work- even the ones you should pre cook but you don’t have to trust me)
• 1 (15 oz) container Ricotta cheese
• 1 tsp dried oregano
• 1/2 tsp basil
• 2 eggs
• 1 (4 oz) package Hormel sliced pepperoni
• 1 (16 oz) bag Mozzarella cheese
• 1/2 cup shredded Parmesan cheese, optional

Instructions:

Preheat oven to 375 F.

I like to use my large pampered chef stoneware casserole. The sides are over 2 inches and the lasagna so far has never bubbled over like it has in a pyrex dish- but you still can use it, just place a cookie sheet under it if that is all you have.  The beauty of the stoneware is that you do not have to spray it with non stick spray.

To make the lasagna, ladle half a can of spaghetti sauce into the bottom of your baking dish.  Place the (uncooked) lasagna noodles on top of the sauce, slightly overlapping.  Combine the ricotta cheese, egg, oregano, basil and half the Mozzarella cheese in a bowl and spread half of the cheese mixture over the lasagna noodles.  Top with half of the pepperoni slices.  Ladle the remaining sauce from the first can of spaghetti sauce.  Top with noodles.  Repeat layers.  End with lasagna noodles, pasta sauce, and remaining Mozzarella Cheese.  If you would like an extra crunch add about 1/2 cup shredded Parmesan cheese.

Cover the pan with aluminum foil.  Bake at 375 for 50-60 minutes.  Uncover and cook until the cheese is melted for another 5 to 10 minutes.  Remove from oven.  Cover with foil again and let sit for about 10-15 minutes.

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Gyros

I was recently looking through my very first cookbook that I bought for myself.  I was a Freshman in College then – and the Betty Crocker Cookbook was just the beginning of a growing passion.  I found a recipe for Gyros in the cookbook and I hesitate to try new recipes on my family – my two girls were off to winter camp with their church youth group – and the only child remaining was my adventurous eater… so I stopped at Trader Joe’s and picked up a few pita bread pockets.  I looked for ground lamb, but all they had was ground beef and it was an acceptable substitute. I also picked up some crumbled seasoned Feta cheese (though not in the original recipe) and it took the Gyro to the next flavor level.  Yum!

The recipe:

Gyros
adapted from Betty Crocker Cookbook (1998)
Serves 4

Ingredients:
1 lb ground lamb (beef)
2 Tbsp water
1 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tbsp canola oil
Sauce:
1/2 cup plain yogurt (Greek works too)
1 Tbsp fresh minced mint (or 1 tsp dry)
1 tsp sugar
1 small cucumber peeled, seeds removed, chopped

2 roma tomatoes, small dice
4 pita sandwiches, cut in half and opened
Crumbled seasoned Feta cheese

Instructions:
Mix first 8 ingredients together.  Form into 8 small meat patties.  Heat a skillet and add oil. Cook the meat over medium heat, turning frequently until meat is cooked. About 10-12 minutes.

While the meat is cooking, combine the yogurt, mint, sugar and cucumber. Stir to combine.

Serving Instructions:
Open the pocket of each half of pita bread and put one meat patty inside. Top with a heaping spoon full with the cucumber sauce, diced tomatoes and about 1 Tbsp feta cheese in each pocket. 2 halves equal 1 serving.

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Happy New Year

My husband was recently looking at pizzas in various shapes on New Years Eve.  He challenged me and my daughter to make one for 2012. Challenge Accepted! I used my usual pizza dough (but doubled it) let it rise and then formed the numbers 2012 out of the dough proceeded to top them and bake as normal.  I think it turned out rather well.

My pizza dough (link)  This is my pepperoni Calzone recipe but use the dough recipe for pizza dough.

Toppings: crushed whole tomatoes, pepperoni, cheese

Bake 375 for 20-25 minutes or until golden brown.  I treated it as I would a square pizza cutting them in slices.  The dough was rather thick, but it worked and tasted well for the occasion.

Happy New Year!

 

 

Tiramisu

If you are a coffee and chocolate lover like I am, then I am sure you are in LOVE with this popular Italian dessert.  Layered Mascarpone cheese mixture layered with coffee flavor induced lady finger cookies with a dusting of cocoa between the layers – a taste of heaven (I hope I can get it in heaven)!  Be sure to use really fresh eggs (yes they are used in the raw form – but so far I have not had any issues with it.)

As for lady fingers: Try to find the hard ones, but in a pinch you can use the soft ones (I did this time).  I found mine at Trader Joe’s, that is also where I bought my cheese.  I have a friend who has chickens and I lucked out with really really fresh eggs that way! It also has a little alcohol in it, so I don’t let my kids eat it (bummer for them!)

I use the recipe that is provided by Bel Gioioso.  They make a quality Mascarpone cheese and this is the recipe from their cheese container – if you cannot find that brand you can use any other brand.  I am just telling you where I first found the recipe.  The first time I made Tiramisu was in Washington State when my son was just an infant.  Now he is 8.  How time flies!

Tiramisu

adapted from Bel Gioioso’s Tiramisu recipe

Serves 6

Ingredients:

• 3 eggs, separated
• 1/2 cup sugar
• 8 oz Mascarpone cheese
• 1 package Trader Joe’s soft lady fingers (or hard if you can find them)
• 1 cup strong coffee or espresso
• 2 Tbsp cognac (or brandy)
• 1/8 cup cocoa powder (dust using a fine mesh sieve)

Instructions:

Separate your egg white and egg yolk into two separate bowls.  Add the sugar to the yolks.  Beat on medium for about 3 minutes.  Add the cognac, Mascarpone cheese, and 1 Tbsp cooled espresso or strong coffee.  Beat another 3-5 minutes on medium speed until it is well combined.

Add 1 Tbsp of sugar to the egg whites.  Beat on medium high until it is stiff and soft peaks form.  Fold the beaten egg whites into the egg and cheese mixture.  Use a rubber spatula to fold the cheese over the whites carefully, so as to not deflate the egg whites, but still well enough to combine the two into one nice filling.

Dip one side of your lady fingers into the remaining cooled coffee or espresso.  Do not drench them – just a quick dip will do the job.  Line a small (8×8 inch baking dish) with a layer of the coffee flavored lady fingers.  Top with 1/3 of the Mascarpone mixture.  Sprinkle the cheese with a dusting of cocoa.  Repeat with lady fingers, Mascarpone filling and cocoa two more times.  Topping it with the cocoa and then cover the dish with plastic wrap or foil (I used foil and tented it so that it would not touch the top of the tiramisu- because it filled the dish nearly to the top) and refrigerate at least 1 hour for it to set up.

Enjoy!

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Chili

In my quest to find a new chili recipe I turned to the Food Network website.  I have to admit, I don’t like watching Guy Fieri- from the way he wears his hair, to his over the top loud obnoxious personality -to the way he pronounces his name “Fi-etti!”  I am sorry, is there a “t” in your name? He just isn’t my cup of tea, but if you love him that’s great.. he needs a fan base– and he is on TV and I am not…

But I digress!  I did however try his recipe for “Dragon’s Breath Chili” after I read the reviews.  The name (of the chili) is more intimidating than the taste and I made some changes.  I reduced the peppers and cayenne pepper for one thing, because I wanted my kids to have half a chance of eating it!  This is a good recipe with a bit of spice to grab you, but not overpowering.  I may have to change my opinion of Fi-etti yet (Nah, that’s not going to happen!)  But the guy can cook – I give him that much!  It is more involved than my regular chili recipe that I make.  I changed a few things from the cooking too… I first cooked the peppers and onions- removed them from the pot.  Browned the chuck pieces in batches so they would brown properly (if you follow the directions of the original you won’t get nice browned pieces), then cooked the ground beef and sausage together. Once cooked added the spices and then threw it all in the crock pot to cook.  Here is the link to the original recipe. For best flavor, plan ahead and make this a day in advance.  I would place this in the medium+ heat category.  My kids were able to eat it.

Dragon’s Breath Chili

adapted from Food Network (Guy Fieri)

Serves 10-12

Ingredients:

2 Tbsp butter
3 Tbsp canola oil
2 red bell peppers, diced
2 Tbsp jalapeno, minced
2 Anaheim chiles, roasted, peeled, chopped
2 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced
1/4 cup minced garlic
2 lbs boneless chuck, trimmed of most fat and cut into 1/4-inch cubes
1 lb ground beef, coarse grind
1 lb bulk Italian sausage

2 tsp dried minced onion
2 tsp granulated garlic
3 Tbsp chili powder
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
2 tsp kosher salt
2 tsp freshly ground black pepper
1 (15 oz) can tomato sauce
1 1/2 (6 oz) cans tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15 oz) cans pinto beans, drained, but not rinsed
2 (15 oz) cans kidney beans, drained but not rinsed

Topping:
8 oz bacon, cooked and chopped
1 bunch green onions, thinly sliced
1 cup shredded Cheddar

Instructions:

Roasting peppers: I don’t think it is completely necessary, but it does add nice flavor.  How? You place the peppers on your gas burner grate above the flame (or over a barbecue) and turn it from time to time after the skin blisters and turns black.  Then while the peppers are still warm, place them in a paper bag and seal the bag to “steam” them. This loosens the skin and makes them easier to peel later.  I did this process the day before I made the chili.

Chop the peppers and onions.  Heat a large stock pot over medium high heat and melt the butter and heat 1 Tbsp canola oil.  Saute the onions and peppers (bell, chilis) until they are tender, about 5 minutes.  Add the chopped garlic and cook for 1 to 2 minutes until the garlic is fragrant.  Remove the pepper mixture and set aside.

Add 1 Tbsp of canola oil.  Season the chuck cubes with salt and pepper and brown them in batches in the stock pot.  Remove the browned pieces (set aside), and brown the next batches. (Julia Child was right, for proper browning, don’t crowd the meat).  After the chuck is browned, cook the ground beef and Italian sausage in the same pot.  Remove any drippings.  Add the seasonings (the long list of them- it is worth it).  Stir into the meat and cook for a minute or two. Add the tomato sauce, paste, beer, and chicken broth and bring to a boil.

Carefully pour the contents of your stock pot into your large crock pot.  Add the peppers and browned chuck beef.  Add the beans and stir everything together.   Turn the crock pot on to LOW setting.    Cover and cook on low for about 5 hours, stirring from time to time, or until the chuck beef is tender to the point of falling apart when you try to shred it with a fork.

To serve: top each serving with diced green onions, cheese and crisp bacon, if desired. Serve with cornbread or corn bread pudding.

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Crepe Suzette

Part 4 of 4 of my daughter’s French Meal for her French Class is of course dessert.  In hindsight I should have made other crepes that do not call for alcohol.  We have children after all and my husband and I found the taste of it overpowering.  But I cannot be certain that it burned off properly.  As it turn out my daughter (14) is actually pretty good at making crepes.  Okay, we started off rough.  The first 15  or so crepes ended up in a discarded heap, but as time went on, they were actual crepes, that we could use.  I doubled the batter knowing that we would likely have difficulty making the crepes (but the recipe is the original amounts).  The batter must be refrigerated at least 2 hours before making the crepes, so plan ahead.

Crepes Fines Sucrees

(Light Crepe Batter as for crepe Suzette)

Adapted from Julia Child (Mastering the Art of French Cooking page 649)

Yield: 10-12 (6 inch) crepes

Ingredients:

• 3/4 cup milk
• 3/4 cup cold water
• 3 egg yolks
• 1 Tbsp sugar
• 3 Tbsp rum/orange liqueur/or brandy
• 1 cup flour
• 5 Tbsp melted butter

Instructions:

Place the items in a blender (or do as I did in a bowl and use an immersion blender to combine) and blend.  Use a rubber spatula to push down any flour that is on the sides to form a smooth batter without lumps.  Refrigerate the batter at least 2 hours or longer before making the crepes.

To make the crepes, heat a non stick skillet (or crepe pan if you are lucky enough to have one) and melt some butter in the pan.  Pour about 1/8 cup of batter into the skillet, rotating the skillet to spread into a thin crepe.  Cook until it is golden brown and flip (very very carefully) to cook the other side.  They are tricky to make, but once you get the hang of it, it does become easier. (My daughter made these remember?)

Crepes Suzette

adapted from Julia Child (Mastering the Art of French Cooking page 650)

Serves 6 (3 crepes each)

• 18 prepared crepes

For the sauce:

• 1/2 cup granulated sugar
• 2 oranges, zest removed with a microplane
• 1/2 cup unsalted butter, softened
• 1/2 cup orange juice (without pulp)
• 3 Tbsp orange liqueur

For Chafing dish (I used a foil lasagna pan)

• 2 Tbsp sugar
• 1/3 cup orange liqueur
• 1/3 cup cognac

Instructions:

Combine the sugar, orange zest, softened butter and add the orange juice and orange liqueur.  Stir to combine.  Place them in a chafing dish and allow the butter to melt into an orange sauce (I didn’t have a chafing dish and placed a foil lasagna pan over a low flame on my gas burner.  Dip the prepared crepes into the orange sauce to coat on both sides and then fold them first in half and then in quarters and place to the side of your chafing dish (foil lasagna pan).  For presentation: Sprinkle the arranged crepes with sugar. Pour the alcohol over the crepes and light it on fire (make sure you don’t have anything above it- like a face, hair, microwave… I did this part on my table making sure everyone was standing well away).  While the flame is burning, ladle the sauce over the crepes with a long handled spoon.  For some reason it did not burn as much as we had anticipated and the crepes had a sharp alcoholic taste to them.  If I do make them again, I will stop short of the alcohol and just serve them like that, maybe broil the sugar to get a caramelized look to it.

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NOTES: It was part of my daughter’s French project, we were glad to get it done.  As far as making it again, probably not, but it was a good experience for us.  My daughter now realized she can make herself some pancakes for breakfast – since she has now made crepes!

 

 

 

Chicken Breasts with Mushrooms and Cream

Part 3: Main Course:

1. Chicken Breasts with Mushrooms and Cream Sauce (Supremes de Volaille aux Champignons- Julia Child)
2. Buttered Green Beans I (Haricots Verts a l’ Anglaise- Julia Child)
3. Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic (Gratin Dauphinois – Julia Child)

We really liked the scalloped potatoes and buttered beans.  I have had more flavorful chicken, but it was not bad.  The sauce was good.  The recipe is pretty involved for the chicken, but it was certainly still in the good category.  Julia Child really explains her recipes well.  The steps are well spelled out.

Chicken Breasts with Mushrooms and Cream Sauce

(Supremes de Volaille aux Champignons- adapted from Julia Child – Mastering the Art of French Cooking pg 269)

Serves 6

Ingredients:

• 5 Tbsp butter
• 1 Tbsp minced shallots
• 1/4 lb sliced fresh mushrooms
• 1/8 tsp salt
• 6 chicken breast halves, boneless, skinless
• 1/2 tsp lemon juice
• 1/4 tsp salt
• pinch of pepper

For the sauce:

• 1/2 cup beef broth
• 1/2 cup white wine
• 1 cup whipping cream
• salt and pepper
• Lemon juice as needed
• 2 Tbsp fresh minced parsley

Instructions:

Preheat the oven to 400- 425 F (I had it at 425 for the potatoes)

For the Chicken:  Heat the butter in a large skillet over moderate heat until it is foaming.  Add the minced shallot and cook for a minute or two, without browning the shallot.  Add the mushrooms and cook stirring from time to time, but not browning the mushrooms.  Season with salt.

Sprinkle the chicken breast halves with lemon juice and season with salt and pepper.  Quickly roll the chicken in the butter and mushrooms.  Butter a piece of waxed paper on one side.  Lay the paper buttered side down onto the chicken breasts.  Cover the skillet with a lid and put in the preheated oven.  After 6 minutes press your finger on the chicken breasts to test if they are done.  (If the chicken is soft to touch it still needs time to cook, if it springs back they are ready).  Remove the chicken to a warm platter and prepare the sauce.

For the sauce:  Pour the beef broth and white wine into the skillet with the mushrooms and butter.  Bring it to boil and reduce the liquid until it is syrupy.  Add the whipping cream and reduce liquid to thicken slightly.  Turn off the heat and taste adjust the seasoning with additional salt and pepper and lemon juice if desired.  Pour the sauce over the chicken and sprinkle with parsley.  Serve while hot.

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Buttered Green Beans I

(Haricots Verts a l’ Anglaise- (adapted from Julia Child Mastering the Art of French Cooking page 444)

Serves 6-8

Ingredients:

3 lbs hot blanched green beans

salt and pepper, to taste

4 Tbsp butter, cut into pieces

Preparation:

Cook the green beans in a covered saucepan with 1 inch of water, and 1 tsp of salt.  Bring to a boil, reduce heat and cover.  Steam the green beans for about 10 minutes, or until crisp tender.  Pour off the water.  Heat the beans to evaporate the excess water.  Season with salt and pepper and toss.  Pour into a prepared serving dish.  Dot the green beans with pieces of butter.  Serve while hot.

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Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic

Gratin Dauphinois – (adapted from Julia Child Mastering the Art of French Cooking page 523)

Serves 6-8

Ingredients:

• 6-7 cups Russet potatoes, peeled and sliced into 1/8″ slices
• 1/2 clove garlic, cut in two
• 4 Tbsp butter
• 1 tsp salt
• 1/8 tsp pepper
• 4 oz grated Swiss cheese (optional, but if you do omit it increase the butter by 2 Tbsp)
• 1 cup boiling milk

Instructions:

Preheat the oven to 425 F.

Peel and slice the potatoes 1/8 inch thick.  Keep them in a bowl of water until you need them to prevent browning.  Drain and dry on paper towels when ready to use.

Rub the bottom and sides of the baking dish with the slices of garlic to give it a little flavor.  Coat the baking dish with butter.  Place 1/2 of the sliced potatoes in a neat layer along the bottom of the baking dish.  Season with salt and pepper, sprinkle with 1/2 of the cheese and dot with half the butter.  Repeat with a layer of potatoes, season, sprinkle with cheese and butter.  Pour the boiling milk over the potatoes and bake at 425F for 20-30 minutes.  If they are just underdone, cover with foil and allow them to sit for about 10 minutes while you finish other parts of your meal – or bake them another 5 minutes.

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