I am so excited to share this Parmesan Brie Potato Gratin because it ticks a
lot of boxes! Feel good food with wow-factor that’s mouth exploding delicious, straight forward, great for make-ahead The perfect potato side dish for special occasions!
I forever thought my Blue cheese and rosemary scallop potatoes were the ultimate potato bake. But then i had some left over Brie from my burgers the other night, I crumbled it into the potatoes, baked it,
and it catapulted into another stratosphere! Because brie trumps
ordinary cheese every day of the week, and twice on special occasions.
Think: melt-in-your-mouth layers of thinly sliced potato bubbling
away in a butter-cream sauce perfumed with just the right amount of
garlic. Already great!
Parmesan Brie Potato Gratin
serves 6 people
prep time - 20 minutes
cooking time - 1 hr 20 minutes
INGREDIENTS
1 1/2 cups of heavy cream
2 tsp of kosher salt
3 cloves of garlic, minced
1 tbsp of butter
1 shallot, diced
5 medium Yukon Gold or White potatoes
3/4 cup of Brie
1 /2 cup of grated Parmesan
DIRECTIONS
Preheat the oven to 350 F.
In a small saucepan add the cream, salt, and garlic. Bring to a
simmer on low heat a cook for 5 minutes. This will allow the garlic
flavor to infuse the cream. Remove from the heat and set to the side.
Thinly slice the potatoes to 1/8 inch thickness using a mandoline slicer.
In a 12 inch cast iron pan or ceramic dish, add the butter and shallots and fry on
low heat for 5 minutes until the shallots have caramelized.
Arrange the sliced potatoes in a spiral pattern on top of the cooked
shallots, layering with the crumbled Brie. Pour the cream mixture over top of the potatoes.
Cover the cast iron pan tightly with a piece of tin foil. Place the
cast iron pan into the oven and bake for 1 hr. Check with fork to see potatoes are cooked.
Remove the pan from the oven and turn the oven temperature to broil.
Cover the potatoes with the grated Parmesan cheeses. Place pan into the oven and broil
for 3-5 minutes until the cheese is crispy and bubbling.
Remove from the oven and serve warm.
This can be stored in the refrigerator and reheated.
Grilled steak is pretty incredible all on its own, but if you're looking for a total flavor upgrade, turn to this homemade Rosemary garlic butter. All this flavor melting over your favorite cut of meat....yummm
Rosemary garlic butter
enough for 4-6
1 cube pure butter softened
3 garlic buds chopped finely
1/4-1/2 tsp red pepper flakes, depends how much kick you want
2 tsp. Rosemary fresh, chopped finely
Soften the butter, add all the ingredients and let it meld. I take the butter out of the refrigerator in the AM, add the ingredients about 2 hours later and let it meld all day.
If you prefer to chill roll into a log and refrigerate. then cut off a good slice for each steak. I like to just keep at room temp and put a dollop on each steak.
Taken in front of our Coeur d'Alene home! Cheers! JJ
An Italian dish gets a little twist in my version of a classic carbonara. You may say it is not carbonara because of this twist, but, I think your would get some push back on that!
A
few years ago Wee Bear I had dinner at a Hartford, Connecticut Italian restaurant. We were in Hartford to get a last minute Visa for a trip we were making for New Years Eve, to Rio De Janeiro. The menu offered several dishes that Wee Bear would like, and Wee Bear would have tried them all but, he zeroed in on a pasta carbonara with pancetta and sausage. The pasta, the restaurants variation on
the classic carbonara, delivered balance, richness and comfort. Wee Bear looked at me with stars in his eyes and said, you have got to create this dish at home!
Spaghetti Carbonara with sausage
1 lb. spaghetti, penne or bucatini pasta
2 T olive oil
8 ounces thick cut bacon or pancetta
8 ounces ground sausage, Italian or regular
4 garlic cloves minced
3 large eggs
1 1/4 cup Parmesan cheese, freshly grated
fresh ground pepper
Heat the olive oil in a deep skillet over medium heat. Add pancetta and cook for about 3-4 minutes, until the bacon is crisp. Remove the bacon and add the sausage and cook until browned. Toss the garlic into the fat and saute briefly. Add back the bacon.
Bring a large pasta pot of salted water to a boil, add the pasta and cook for 8-10 minutes until the pasta is al dente. Drain the pasta and reserve 1/2 cup of the cooking water to use in the sauce.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands of the bacon and sausage fat.
Beat the eggs with the Parmesan cheese in a mixing bowl, stir well to smooth out lumps.
Remove from heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but, do not scramble. Make sure you do this off heat so the eggs do not scramble. Thin out the sauce a bit with the reserved pasta water.
Season with freshly ground pepper and taste for salt.
This recipe for Chicken Rolade - Double Cheese is impressive for a Sunday night dinner but easy enough for a week night quick dinner. The breasts are stuffed with Fontina cheese, parsley and prosciutto, then rolled in Parmesan...making it a double cheese delight! It's juicy and so flavorful thanks to the prosciutto, parsley and Fontina combo.
I love Prosciutto! Wee Bear and I got hooked a few years back on a BMW France road rally, Michelin Star restaurants and amazing wineries. We pulled off the motorway in our BMW (each car (12) was gifted to us and 11 other couples to use by BMW France for 2 weeks) hungry and wanting a quick sandwich. In France they love their French Baguette with butter, lettuce and Prosciutto......hooked! Of course we can't get that delicious baquette in the USA but, we can make due with a good bakery baguette. The prosciutto is sliced so thin and is nice and salty, it just melts in your mouth with every bite.
This dish is also a visual stunner! You can't get more impressive than these little stuffed chicken breasts, you will have your friends and family you are a master chef! Is your mouth watering yet? Let's do this!
Chicken Rolade Double Cheese
4 thin cut filet of chicken breast (buy this way or cut)
2 T unsalted butter softened
1 T fresh parsley, chopped
3 T panko bread crumbs
2 T grated Parmesan cheese
4 slices prosciutto
4 slices of Fontina cheese
1/2 cup flour
2 eggs
salt and pepper to taste (note the prosciutto is salty)
2 T olive oil
Pre-heat to 350 F degrees
Spray baking sheet
Mix together the Panko and Parmesan in a bowl and set aside
Depending how thin your slices are, you can tenderize with a mallet to thin out and make roll-a-ble.
Spread the butter on the filets and sprinkle the parsley mixture, top with a slice of cheese and a slice of prosciutto. Roll it up and secure with toothpicks.
Put the flour in a bowl, put the crumb mixture in a bowl and put the eggs in a bowl and beat.
Roll the individual roll-ups in the flour, then into the egg mixture and finally into the Panko/Parmesan mixture. Tuck in at the ends
Place on the prepared baking sheet, drizzle a little butter over the top (or spray with cooking oil, Pam etc) and bake for 30-35 minutes.
Enjoy!
* I serve with Basmati rice and a seasonal vegetable.
* You can double or triple this recipe and freeze the rolades, for a very quick meal.
You will absolutely love this Crab Pasta With a Lemon
Garlic Sauce! It's spectacular in both presentation and
taste. With just a handful of fresh ingredients and 20 minutes, this
succulent crab and pasta recipe will be a showstopper!!
This Brown Butter Pecan Shortbread Cookies recipe is easy to make, freezer-friendly,
and great for gifts! The cookies are made with toasted pecans and browned butter for the
best nutty flavor and texture. Everyone will love these tender, buttery
shortbread cookies – they’re irresistible.
Everybody
loves pot pie. It has got to be in the top five of all comfort foods.
Its buttery, flaky 'lid' keeps all the creamy goodness piping hot until
you finally dig in and take that first bite. It's heaven on a chilly
day! So a halibut pot pie is the perfect meal to keep us
motivated and dreaming of summer. I used my delicious Sour Cream pastry for the top crust, but of course,
you can always use ready made puff pastry or really change it up with creamy mashed potatoes.
.jpg)
.jpg)
