Christmas Dauphinois Potatoes

Essentially potatoes au gratin just kicked up a thousand notches! It is something I have been making the past few years with Christmas Prime Rib Roast dinner and they are so decadent and delicious.

Ingredients:

6 large Yukon Gold potatoes

1 1/2 cup heavy cream

2 garlic cloves, minced

3 whole cloves

2 whole allspice berries

1 whole star anise

1 whole cinnamon bark

Fresh sage, whole leaves

8oz brie

Plenty of salt to season

Pinch of white pepper

Pinch of ground nutmeg

Peel and slice your potatoes into 1/4 inch slices, then place the sliced potatoes into water so they don’t brown. Preheat your oven to 325°F.

Heat in saucepan heavy cream, garlic, 5 whole sage leaves, salt, pepper and the whole spices. Leave to warm on low until thickened slightly. After it has thickened, take it off the heat. Strain the cream with a fine strainer so the whole pieces are discarded. Drain your potatoes from water and toss them with the cream mixture.

Start layering the potatoes in a baking dish. In between the potato layers season with salt and a little of the cream. Once all the potatoes are used up, pour over the remaining cream.

Cover with foil and back in oven for 30 minutes. Remove foil after 30 minutes and add sliced brie covering the whole dish. Then top with 6-8 whole sage leaves. Place back in oven for another 25 minutes covered or until golden on top.

Recipe Borrowed from: https://www.poppycooks.com/

Butternut Squash, Kale & Farro Salad

Just like my last post, you can substitute sweet potatoes like I did in this photo and it tastes amazing. I tend to like sweet potatoes more as they stay firmer.

INGREDIENTS

6 cups kale

3 cups butternut squash or sweet potato

1 red onion

1 tbsp olive oil

pinch of salt and pepper

1 cup farro

1/4 cup pecans

1/4 cup craisins

1/4 cup parmesan cheese optional

MAPLE BALSAMIC DRESSING

1/4 cup olive oil

1 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp dijon mustard

1/4 tsp garlic salt

Preheat the oven to 425.

Peel and chop butternut squash (or sweet potato) into bite sized pieces.

Cut red onion into bite sized pieces as well. Transfer the squash and onion to a baking sheet and toss with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, until softened and starting to brown.

Cook the farro according to package instructions.

To make the dressing, add all the ingredients to a jar or bowl. Whisk or shake until everything is well combined.

Place the kale in a large bowl. Pour the dressing on the kale and mix until it's well combined. Actually, massaging the kale with your hands with the dressing will help the kale be less bitter. Add the butternut squash, red onion, and farro (while its still warm) and toss to combine. The kale will warm and soften slightly.

Add pecans and craisins and toss again. Serve and top with parmesan (optional) and enjoy!

Recipe Borrowed From: thepalatablelife.com

Butternut Squash, Bacon, Kale & Goat Cheese Frittata

The original recipe calls for Butternut Squash so I have typed it out that way, however I have substituted with roasted sweet potatoes numerous times and I like it much better with sweet potato! You do you.

INGREDIENTS

5 slices bacon, diced

1 shallot, sliced

4 cups (loosely packed) raw kale, hard stems removed

2 cups cooked and cubed butternut squash (leftover roasted is ideal, or even cubed up roasted sweet potato instead, its more firm)

8 eggs

3/4 teaspoon salt

black pepper to taste

4 oz goat cheese

INSTRUCTIONS

Preheat the oven to 400 degrees.

Place the bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until it's just beginning to crisp, abut 5 minutes. Add the shallot to the pan and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then throw a lid on the pan and let it steam for 2-3 minutes, or until tender. Remove the lid and add the cooked squash, then toss around until it's warmed through.

Crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Pour the eggs over the vegetables and use a rubber spatula to spread them out evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If it's still runny, place back in the oven for a few minutes more.

Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.

Recipe Borrowed From: Nicole Gaffney (coleycooks.com)