My Gruyere Potato Casserole

 

So, one day I wanted potatoes. Cheesy potatoes like an Au gratin potato dish. But I didn’t want to go through all the trouble of slicing potatoes so thin you could see through them and then layering them and adding all the sauce in between the layers.  Yes.  Call it lazy but I call it smart.  Who says you have to slice the potatoes with a Madeline and risk cutting your hand.  Who says you have to layer.  Way too much work for me.   I wanted to taste but not the work.  So I diced up my potatoes with a pairing knife, threw them in a buttered casserole, make my sauce, poured it in and baked them.  Took all of 15 minutes to prepare and I swear these are far better than Au Gratin.  They are out of this world delicious and it took little or no work at all!

 My Gruyere Potato Casserole

4 tablespoons butter

6 medium russet potatoes (about 2½ pounds), scrubbed, peeled, cut into large chunks

3-4 garlic cloves, minced

4 tablespoons all-purpose flour

1 cup heavy cream

1½ cup milk

2 cups Gruyère cheese, grated and divided

1½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons paprika

1 teaspoon onion powder

Paprika and black pepper, for garnish

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350°F. Butter a 9 x 13 baking dish or spray with non-stick spray.

 

 

 

 

 

 

 

 

 

 

 

 

 Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.

    

 

 

 

 

 

 

 

 

 

 

 

 

In a medium saucepan, melt the butter over medium heat. Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth. Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.

 

 

 

 

 

 

 

 

 

 

 

 

Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining cup of Gruyère. 

 

 

 

 

 

 

 

 

  

 

 

 Place the baking dish in the oven and cook for 25 minutes. 

  

 

 

 

 

 

 

 

 

 

 

 

Turn the broiler to high and broil for 5 minutes more, until fully golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 Remove from oven and allow to cool for about 10 minutes so the casserole will set up.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Stuffed Red Peppers

 Stuffed Red Peppers

 

I love the smell of stuffed peppers baking in the oven.  For some reason when it’s cold outside and there’s snow on the ground, its one of those comfort foods I always think about.  I have them in the oven right now. So easy to make and so delicious!  

Stuffed Red Peppers

6 red bell peppers (or use orange or yellow)

4 tablespoons olive oil, plus more for drizzling 

½ pound ground beef 

Kosher salt and freshly ground black pepper

1 onion, finely diced 

2 cloves garlic, chopped

4 Roma tomatoes, seeded and finely diced 

Red pepper flakes, as needed 

1 cup cooked long-grain and wild rice 

1 1/2 cups freshly grated Monterrey Jack cheese 

  

  

  

Preheat the oven to 350 degrees.

Cut the tops off the peppers. Then slice them sideways. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Hint: crinkle up small pieces of aluminum foil and tuck between peppers if you are having a problem with them sitting upright. 

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook for another minute. 

  

Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. 

 

Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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Sausage, Peppers & Onions on a Roll

Sausage, Peppers & Onions on a Roll

This Sausage, Pepper, and Onion Sub is perfect whether you pan fry it or grill it. There’s just something about this sub that makes you close your eyes and imagine being at the State Fair or the baseball game.  Love this all American recipe!

Sausage, Peppers & Onions on a Roll

2 green bell peppers, cut into 1/2-inch strips

2 red bell peppers, cut into 1/2-inch strips

1 large onion cut into ¼ slices

2 tablespoons vegetable oil 

½ teaspoon salt

1/4 cup beer (optional)

2 14-oz. packages Italian sweet or hot sausage

6-8 crusty French rolls, halved and toasted 

Slice the peppers in half and remove the seeds and membranes. Slice the peppers into thin strips. Remove the outer skins from the onions, cut off the ends and slice them into 1/2″ thick slices. 

In a large skillet over medium heat, heat oil until hot but not smoking.  Add peppers, onion, and salt; cook 10 minutes, stirring occasionally until soft and caramelized.  You may also grill your sausages if you prefer.

Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally.  

Split open the rolls lengthwise and lay them flat on the oiled sheet. Bake in oven until lightly browned and toasted, about 5 minutes. Remove the rolls from the pan. 

To serve, place a generous helping of grilled onions and peppers on a warm roll and top with a portion of sausage. Serve immediately. 

Photography is the property of and copyrighted to Welcome Home.