Potato Gratin with Gruyère

Recipe & picture courtesy of Good Housekeeping

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 4

• 1 cup(s) half-and-half or light cream
• 1/8 teaspoon(s) ground red pepper (cayenne)
• 1/2 teaspoon(s) salt
• 1 1/2 pound(s) (3 medium) Yukon Gold potatoes, peeled and thinly sliced
• 3 ounce(s) Gruyère cheese, shredded (3/4 cup)

1. Preheat oven to 350 degrees F. Grease shallow 4-cup baking dish or 9-inch glass pie plate. Set aside.
2. In 3-quart saucepan, combine half-and-half, ground red pepper, and salt; heat to boiling over medium-high heat. Add potatoes and cook 2 to 3 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula.
3. Transfer half of potato mixture to prepared gratin dish; sprinkle evenly with 1/2 cup Gruyère. Top with remaining potato mixture and remaining Gruyère.
4. Bake gratin 35 to 40 minutes or until potatoes are fork-tender and top is golden and bubbly.

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Asparagus Popover

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Bake Time: 20 min

• 1 pound asparagus
• 2 tablespoons butter
• 1/2 cup milk
• 3 large eggs, at room temperature
• 1/2 cup flour
• Salt and pepper
• Pinch sugar
• 3 ounces gruyère or Swiss cheese, shredded (1 cup loosely packed)

1. Position a rack in the lower third of the oven and preheat to 425°. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.
2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.
3. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.
4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes. Top with the remaining cheese.

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