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Let's Dish With Linda Lou

Taste The Love

Scalloped Potato Gratin

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Making a Scalloped Potato Gratin is so easy and so incredibly delicious that you’ll want to make them all the time. The flavor options are endless. One of my favorite gratin potato dishes is to add roasted Poblano peppers. They give the dish a slightly smokey flavor.

Today, I’m making them with thinly sliced onions. Let me show you a few simple steps to making a Scalloped Potato Gratin.

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Onions

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Chives (2)

Chives (2)

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Mac & Cheese (2)

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Off the heat, I add in some fresh chopped chives and freshly grated cheese to the sauce. Here I’m adding a mixture of grated white cheddar and some yellow cheddar for color. I’m saving some back for the top. this way the potato gratin will have a nice golden crust. I make sure to add the cheese in slowly to the sauce, mixing it with a wooden spoon, until all the cheese has melted.

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Prep Time: 30 minutes (includes the parboiling the potatoes)
Cook Time: 1 hour, uncovered
Total Time: 1 hour 30 minutes
Yields: 6 servings
Equipment: 1 (6-quart) saucepot, 2 (3-quart) saucepans, 1 (9 x 9) 2-quart baking dish, box grater, Mandolin, Microplane

Ingredients:
5 cups (2-pound) bag of baby Yukon gold potatoes, parboiled and sliced 1/8-inch thick, 5 cups
1 large sweet onion, thinly sliced
6 tablespoons of butter, unsalted, 3 tablespoons to grease the baking dish
3 tablespoons of all-purpose flour
1 cup of whole milk, warm
1 cup of half-and-half, warm
1 1/2 tablespoons plus 1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1 pinch of nutmeg, freshly grated
3/4 cup of white cheddar, (Cabot) freshly grated
1/4 cup of Colby Jack cheese (Cabot) freshly grated, reserve 1/2 cup for topping
1/4 cup Parmesan cheese, freshly grated for topping
2 tablespoons of fresh chives, minced
1/4 cup of Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 350-degrees F.
First, generously butter the casserole dish.
Second, slice one large onion using a Mandolin and grate the cheese.
Third, parboil the Yukon gold potatoes until just fork tender.

Start by placing the potatoes into a large saucepot. Cover the potatoes with cold water. Over medium heat, bring the potatoes up to a boil. Once they are boiling, add 1 1/2 tablespoon of Kosher salt and continue cooking for 15 to 20 minutes. Take a paring knife and stick it into the center of one of the largest potatoes. If there is still some resistance removing the knife, that’s fine, turn the heat off. Drain and allow the potatoes to cool before slicing, around 10 minutes.

Note: Time may vary depending on the size of the potatoes.

Once the potatoes have cooled down enough to handle, use a Mandolin to slice the potatoes. Transfer the sliced potatoes to a large mixing bowl. Set aside.

In a small saucepan over medium heat add half-and-half, whole milk, cayenne pepper, smoked paprika, onion powder, garlic powder, Kosher salt, and fresh ground black pepper. Bring the liquid to the *scalding point. Turn the heat off.

In another saucepan over medium-low heat melt 3 tablespoons of unsalted butter. Once that’s melted, add the flour, Whisk the flour into the butter until paste-like and smooth. Add the warm milk mixture. The liquid will take on a pink hue from the cayenne and paprika. Continue to whisk until the sauce thickens, about 5 to 7 minutes. Don’t rush the process, you’ll know when the sauce has reached the perfect thickness when it coats the back of a spoon. Add the minced chives. Stir to combine.

Place a layer of the potatoes topped with half of the sliced onions. Pour half the milk sauce over the potatoes then top with half the cheese mixture. Repeat doing a second layer the same way, finishing with the remaining sauce and grated cheese mixture. Sprinkle the top with freshly grated Parmesan. Finally, add finely chopped flat-leaf parsley over the top. Bake for 1 hour until bubbly and golden brown. Allow the Scalloped Potato Gratin to rest for 10 to 15 minutes before slicing.

*Scalded Milk is milk heated to a near boil. Small bubbles will start to appear around the rim of the pot.

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Pappardelle And Portobello Mushrooms In A Garlic Cream Sauce

2015-04-05 19.08.57

Portobello mushrooms have to be my very favorite mushroom. They have such a meaty flavor and texture. They’re just so delicious and satisfying. My favorite pasta is pappardelle. It only made sense to me that I bring them together. This is my Pappardelle And Portobello Mushrooms In A Garlic Cream Sauce.

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Milk

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Colander-Style Spoon

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Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: one 3-quart saucepot, two 6-quart saucepots, colander or colander spoon, whisk, Microplane, chef’s knife

Ingredients:
9 Portobello mushrooms, cleaned, gills removed and sliced
8 cloves of garlic (4 freshly grated, 4 minced)
1 (5-ounce) package of organic baby spinach
6 tablespoons of butter, unsalted
1/2 cup of all-purpose flour
1 teaspoon of red pepper flakes
1 1/2 teaspoons of nutmeg, freshly grated
1 teaspoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 quart of whole milk
1 cup of Parmigiano-Reggiano cheese, freshly grated
1 package of Pappardelle pasta (reserve 1 cup of starchy pasta cooking liquid)
2 tablespoons Italian flat-leaf parsley, roughly chopped for garnish

Directions:
Start by removing the stems and gills of the Portobello mushrooms. Next, using a damp cloth wipe off any dirt from the caps. Slice them about 1-inch thick. Transfer to a bowl and set aside.

Peel 8 garlic cloves, grate four and mince four. Set aside.

In a 3-quart saucepot over low heat, add the grated garlic to 1 quart of whole milk. Heat for 3 to 4 minutes allowing the garlic flavor to infuse into the milk. You don’t want the milk to come to a boil. After 3 to 4 minutes turn the heat off allowing the garlic to steep in the milk.

In another large saucepot over medium-high heat, melt butter with 1 teaspoon of red pepper flakes. Next, add the sliced mushrooms. Stirring frequently, cook for 10 to 12 minutes or until they’ve released their water and browned nicely. Add the minced garlic, Kosher salt, and fresh ground black pepper, stir to combine, cook for 1 minute more or until garlic becomes fragrant.

Reduce the heat to medium, add the flour to the mushrooms, stir to combine. Cook until the raw flour becomes smooth and past-like 1 to 2 minutes.

Next, combine the flavored milk to the pot containing the cooked mushrooms. Whisk the milk until it starts to thicken. As the milk sauce starts to thicken add the baby spinach. Switch back to a wooden spoon, grate fresh nutmeg into the sauce stir to combine.

Turn the heat off and move the pot off the heat before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

In a large pot of salted boiling water drop the pappardelle. Cook for 8 to 10 minutes or until just al dente. Combine the cooked pasta into the pot with the mushroom and spinach cream sauce. Gently toss to combine. Garnish with Italian flat-leaf parsley.

Tip: Reserve a cup of the starchy pasta cooking liquid to help thin out the sauce if needed.

Ladle a good helping of my Pappardelle And Portobello Mushrooms In A Garlic Cream Sauce in a beautiful porcelain pasta bowl. Garnish with more grated Parmigiano-Reggiano cheese.

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Grilled Blackened Chicken Alfredo

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It was a cheesy night at our house. After all the turkey and dressing, Steve was craving chicken with pasta. I couldn’t agree more. I decided to make a Grilled Blackened Chicken Alfredo. I love how the spiciness of the chicken is mellowed out by the cheesiness of the sauce.

Oh, wait! My Semi-Homemade Cheddar And Chive Drop Biscuits. We must be crazy! I’ve always said, “everything in moderation.” Honestly, we do watch our portions, it’s just we both love food, and with me having a food blog, it’s important that everything’s in moderation. Click on the link at the bottom of this post to get my biscuit recipe.

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: indoor grill-pan, 6-quart saucepot, 10-cup food processor, deep-sided frying pan (rondeau), Microplane

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning:
In a small mixing bowl, add all the spices along with the Kosher salt and fresh ground pepper, stir to combine. Store in an air-tight container in a cool dry place.

Ingredients For Blackened Chicken:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
1 tablespoon of Kosher salt
2 tablespoons of blackened seasoning

Ingredients For Alfredo Sauce:
1 quart of heavy whipping cream
1/2 stick (4 tablespoons) of butter, unsalted
1 teaspoon of nutmeg, freshly grated
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 cup of Parmigiano-Reggiano cheese, freshly grated
1/4 cup of fresh Italian flat-leaf parsley, finely chopped plus extra for garnish

Directions:
Sprinkle the blackened seasoning on both sides of the chicken cutlets.

Preheat an indoor grill pan over medium-high. Arrange six cutlets on the grill. Grill for 3 to 4 minutes per side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need a little longer on the grill. Move to a meat-safe cutting board, slice the chicken on the bias and transfer to an oven-safe platter. Repeat the process for the remaining cutlets.

Note: Cover the platter with foil, place the sliced chicken into a 225-degrees F. oven to keep warm.

In a large deep-sided pan (rondeau) over medium heat melt 4 tablespoons of butter. Add the heavy cream. freshly grated nutmeg, and garlic powder. Reduce the heat to low, add the Kosher salt and freshly ground black pepper, stirring occasionally, until sauce comes to a simmer and begins to thicken, 3 to 5 minutes. Turn the heat off before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

While making the Alfredo sauce, have a large saucepot of salted boiling water ready on the back burner. Now all you need to do is cook the pasta according to package instructions, 8 to 12 minutes, or until al dente. Do Not discard any of the pasta water.

Finish the dish by adding the beautiful grilled blackened chicken, freshly chopped Italian flat-leaf parsley, toss to combine. Top with a sprinkling of the Parmigiano-Reggiano cheese. Serve family-style right out of the pan! There you have it, Grilled Blackened Chicken Alfredo.

Note:  If the sauce needs thinning out ladle small amounts of the starchy pasta cooking water and toss. Add the pasta water only after you’ve combined the pasta and sauce.

Semi-Homemade Drop Biscuits

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