Classic Chicken Noodle Casserole

edients
1 (12 oz) package egg noodles, cooked and drained
20 ounces shredded rotisserie chicken
2 (10 oz) cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or water)
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted

Preheat oven to 350F degrees.

Spray 9 x 13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown

Southern Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
1/4 cup all-purpose flour
1 1/2 cups milk
Salt and freshly ground pepper
Tabasco
1/2 cup mayonnaise
4 cups shredded rotisserie chicken
1/2 cup finely chopped pimentos (from a 4-ounce jar)
1 sleeve Ritz crackers, crushed (4 ounces)

Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos.

Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

Classic Rice Pudding

1/2 cup (100 grams) long-grain rice, preferably jasmine
1 teaspoon fine sea salt
1 quart (946 ml.) whole milk
1/4 to 1/3 cup (50-67 grams) sugar (to taste)
1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract

Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.

Rinse the saucepan with cold water, shake out excess (don’t dry) and pour in the milk and sugar. If you’re using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you’re using extract, you’ll add it later).

Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over.

Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It’s hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.

Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you’ve used it. If you’re using extract, stir it in now.

Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.

New Mexico Hot Dish

1 pound ground beef
Flour
Salt
Chopped onion
Chopped garlic
Chopped jalapeno
Chili powder
Ground cumin
Oregano
Chopped tomatoes
Corn tortillas
Grated American and cheddar cheese
Raw onions, sour cream, and salsa for serving

First, sauté a pound or so of ground beef in a splash of oil, with a little flour and a pinch of salt, then set it aside.

Use the same pan to cook chopped onion, garlic and jalapeño.

Return the meat to the pan, and hit it with chile powder, ground cumin and oregano, to taste. Add chopped tomatoes and a little water to loosen everything up. Let it reduce a little.

Meanwhile, heat the oven to 425, and grab a casserole dish. You’ll need corn tortillas as well, and grated cheese mixture of Cheddar and American.

Put a little chili in the bottom of the casserole, warm tortillas in a dry skillet and lay them across the chili as if building the first layer of a lasagna.

Do that again and again, and finish with the remaining chili and cheese.

Bake in the oven until everything’s bubbling.

Serve with chopped raw onions, sour cream and salsa on the side.

Tomato Rice with Cheddar

2 tablespoons olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 small Indian green chile or Serrano chile, finely chopped
10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces
1 teaspoon kosher salt
3 cups cooked basmati rice (from about 1 cup dry rice)
1 cup shredded sharp white Cheddar cheese

Adjust an oven rack to the highest position and heat the oven to 500 degrees.

In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.

Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.

Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

Chicken and Biscuits

6 tablespoons unsalted butter
2 shallots, thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Salt
Freshly ground pepper
3 cups shredded rotisserie chicken
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk

Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.

Sloppy Joes

Chopped onions
Diced celery
Diced jalapeno
Diced red pepper
Minced garlic
Half pound ground beef
Tomato paste
Pureed canned tomatoes
Worcestershire sauce
Potato buns

Put a Dutch oven over medium-high heat on your stove, then add a glug of olive oil and sauté in it a handful of chopped onions, a couple diced ribs of celery, a diced jalapeño and a small diced red pepper.

When the mixture is supersoft, add a few cloves of minced garlic and cook for a couple more minutes, then dump a pound and a half of ground beef into the pot — ideally the sort that is 20 percent fat — and stir and sizzle until it is well browned, about 10 minutes.

Bring the heat down a bit and add a lot of tomato paste — say 3 tablespoons, maybe 4 — and let it get a little toasty before adding a cup or more of puréed canned tomatoes. Cook that down for a few minutes, then add quite a few glugs of Worcestershire sauce and hot sauce to taste, and continue cooking until the mixture is quite thick, another 15 or 20 minutes.

Season to taste and serve on toasted potato buns.

Fried Chicken Sandwich

4 hamburger buns, split
1 head green leaf lettuce, leaves separated
1 beefsteak tomato, sliced
20 dill pickle slices

2 boneless, skinles chicken breasts
1 cup dill pickle juice
1 1/2 cups milk, divided
1 cup peanut oil
1 large egg
1/2 cup all-purpose flour
1 tablespoon confectioners’ sugar

Kosher salt and pepper to taste

Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.

In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
Heat peanut oil in a large skillet over medium high heat.

In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.

In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.

Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.

Pork Schnitzel

6 thin boneless pork loin chops
Breading:
1/2 cup all-purpose flour unbleached recommended
2 eggs
2 Tbsp water
2 cups dried seasoned breadcrumbs plus more as needed
Vegetable canola, peanut or sunflower oil, for shallow frying.
Lemon slices for serving

Trim the pork of any fat along the edge and using the tip of a knife, cut about three 1/4-inch slits along the edge where you trimmed the fat. Pound each piece of pork with a meat pounder/hammer until it is VERY thin – almost, but not quite to the point that it will tear and fall apart. Set aside.

Set up a breading station with 3 shallow plates (large enough to lay a piece of your pork flat). Add the flour to the first plate, spreading it into an even layer. On the second plate, use a fork to whisk together the eggs and water. Scatter the breadcrumbs on the 3rd plate.

Bread your pork by first pressing the pork into the flour, flouring both sides and shaking off any excess.

Next lay the floured pork into the egg mixture and swirl it around a bit. Flip over and do the same on the other side. Lift and let excess egg drip off back onto the plate.

Finally, lay the pork onto the plate with the breadcrumbs. Use your fingers or a spoon to move some of the breadcrumbs onto the top of the pork. Press down gently so that the underside gets nicely coated in crumbs, then flip over and press down again. Make sure you have an even layer of crumbs covering the entire piece of pork on both sides. If there are bare spots, sprinkle breadcrumbs over that area and press down onto the meat with the palm of your hand.

Place the breaded pork onto a cooking rack set on top of a baking sheet. Repeat with each piece of pork, placing onto the cooling rack without overlapping at all. Place the baking sheet/cooling rack with the breaded pork into the fridge, UNCOVERED, for one hour.

When it has been almost an hour, start heating your oil. Add oil to a heavy-bottomed, high-sided skillet to about 1/4-inch (or about 1/2 the height of your breaded pork). Heat oil over medium-high heat until hot. Test by taking a few crumbs from the pork and dropping them into the oil. They should immediately sizzle and quickly float to the top.

Add 2 or 3 pieces of pork to the hot oil. Don’t crowd the pan or overlap them. The schnitzel should lay flat and have a nice bit of space between. Allow to cook for about a minute, then use tongs to regularly check the progress of browning on the underside. You may need to adjust your heat down if they seem to be browning too quickly or up a notch if they aren’t browning quickly enough. It should take about 3 minutes per side with the right temperature of oil and the proper thinness of the schnitzel.

Once the underside is a deep golden brown, flip and brown the other side. Remove to a cooling rack with a piece of paper towel under it to catch drops (not directly under the meat, under the cooling rack).

Repeat with remaining pork pieces.

*If making lots and you want to keep them warm, place on a baking sheet in a 200F oven to keep warm and crispy.
Serve with lemon slices.

Khichuri

1/2 cup mung dal (skinned and split mung beans)
1/2 cup Basmati rice
1 teaspoon Kosher salt
2 tejpatta (Sold in Indian grocery stores as “Indian bay leaf”)
6 cups water
1 Russet potato, cubed into 1″ pieces
1/2 head of a large cauliflower, cut into small florets
1/2 tablespoon freshly grated ginger
1 teaspoon cumin seeds
1 teaspoon Kosher salt
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1/2 cup freshly grated coconut (could substitute with unsweetened dessicated coconut)
1/2 cup raisins
1/2 cup frozen peas, thawed
Zest and juice of 1 lime
Vegetable oil for sauteing
1-2 tablespoons Ghee (could be substituted with butter)
2 tomatoes, chopped into small pieces
1 teaspoon sugar

On medium heat, in a dry wok, add the mung dal and toast until it changes color to a light brown and becomes very aromatic. Keep stirring frequently while you toast the dal – don’t let it burn! Once the dal changes color, add 3 cups of water, add the bay leaves, bring it to a boil, cover with a lid and cook for 15 minutes.

After 15 minutes, add the rice, one teaspoon of Kosher salt and another 3 cups of water, bring to a boil, cover with a lid and cook for another 10 minutes.

While the dal starts boiling, start sauteing your vegetables. In a large skillet, on medium heat, add about 1/4 cup of vegetable oil. When the oil starts shimmering, add the cumin seeds and ginger paste and saute for a few seconds. The ginger is going to splatter like crazy, so be careful! Add the potatoes, cauliflower, turmeric, cayenne and one teaspoon of Kosher salt and saute until the veggies are evenly browned on all sides. This should take about 20 minutes or so.

Once the rice has cooked for 10 minutes, add all the vegetables into the wok, scraping the skillet to get all the spices. Add the tomatoes, mix well, cover with a lid and continue cooking for another 10 minutes. Check frequently to make sure that there is enough water in the wok and the khichuri is not getting stuck at the bottom.

Meanwhile, in the same skillet, add another teaspoon of oil and saute the coconut until it gets browned at the edges and becomes very aromatic. Set aside.

After the vegetables have cooked in the wok for 10 minutes, check to see if they are done. At this point, both the rice and dal should be cooked through and about to turn mushy, and the tomatoes should have disintegrated. Add the sauteed coconut, raisins, peas, sugar, zest and juice of the lime. Mix well. I like my khichuri to have the consistency of risotto, so I let it cook with the lid off until the texture is just right. Taste for seasoning. Mix in the ghee just before serving. Enjoy immediately with your favorite vegetable fritters, papads and extra wedges of lime!

Khichuri (Stovetop or Pressure Cooker)

1/2 cup white rice
1/2-cup moong dal (split yellow mung bean)
Half of a small cauliflower, cut into about 10 florets (not so small that they will melt)
2 or 3 small potatoes, peeled and cut in half, or 1 medium potato cut into 4-6 pieces
1/3 cup of frozen peas
1 bay leaf
2 green cardamom
2-3 cloves
1 thin sticks of cinnamon
1 or 2 dry red chili (I often use green chili instead)
1/2 teaspoon cumin seeds
1 tablespoon grated ginger
Ghee (clarified butter)
Turmeric and salt as needed

Dry roast the moong dal on medium flame till it starts to brown and you can smell its nutty aroma. (Other khichri recipes use a range of lentils that don’t involve this step.) Stop when about half the beans have become light brown in color, then set aside in a bowl with 2 cups of warm water in it.

Into a pan add a tablespoon of ghee (or mustard oil or vegetable oil) and heat on high or medium till the ghee looks hot.

Throw in the bay leaf. As it starts to brown, lower the flame to medium and add the cardamom pods, clove and cinnamon. Stir with a spoon. Then add the cumin seeds and the chilies. Once the cumin seeds start to sputter, throw in the grated ginger, and stir.

Now add the potato, carrots and cauliflower. Sprinkle some turmeric till veggies turn light yellow. Stir fry for a few minutes.

At this stage, add the dal with the water and salt to taste. Cover the pot and cook till water starts to boil.

Cook for 4 more minutes so that the dal, which takes longer to cook, starts to soften.

At this point, you can transfer everything to a pressure cooker, add the frozen peas, rice and one more cup of water and cook it using the rice setting. (If you’re using a stove top pressure cooker, wait for two whistles before you switch off of the stove.)

Or if not using a pressure cooker, add the rice and two more cups of water to the pot once the dal starts to soften. Cook with a lid on medium or low with occasional stirring to make sure rice and mung beans don’t stick to the bottom of the pan. Frozen peas will cook quickly, so add them 5-10 minutes after the rice. Add more water along the way if it starts to look too dry.

Consistency should be like that of a thick porridge, although some people like it drier.

Cook till rice, dal and vegetables look cooked, but not too mushy. Serve with a teaspoon of ghee on top, mango or lime pickle on the side.

This very well with papad or papadum, which are flat, round, tortilla shaped crispy snacks that are usually deep fried or roasted over the fire.

Pull-Apart Pepperoni Knots

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces sliced pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
1 pound homemade or store-bought pizza dough (see note)
1/4 cup grated Pecorino Romano cheese
Homemade or store-bought pizza sauce for serving

Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.

On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

Classic Beefaroni

1 pound elbow macaroni or other tubular pasta, such as cavatappi
Kosher salt
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, finely diced (about 1 1/2 cups)
1 large green pepper, finely diced (about 1 cup)
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 cup finely minced fresh parsley leaves
1 pound 80/20 ground beef
2 tablespoons Worcestershire sauce, plus more for serving
1 cup homemade or store-bought low-sodium chicken stock
Freshly ground black pepper
1 pound low moisture whole milk mozzarella cheese, cut into 1/2-inch cubes
3 ounces roughly grated Parmigiano-Reggiano

Place macaroni in a large bowl and cover with hot water. Season generously with salt. Let rest, stirring twice during the first ten minutes, while you prepare the other ingredients.

Using a hand blender directly in the tomato jar or a regular countertop blender, process tomatoes until mostly smooth. Set aside.

Heat oil and butter in a 5 quart straight-sided sauté pan or Dutch oven over medium-high heat, swirling, until better is mostly melted. Add onions and peppers, reduce heat to medium and cook, stirring frequently, until softened but not browned, about 7 minutes. Add garlic, oregano, red pepper flakes, and half of parsley, and cook, stirring, until fragrant, about 1 minute.

Clear a space in the center of the pan and add meat. Increase heat to high. Cook, breaking it up first with a wooden spoon, then with a potato masher, until broken into small pieces. Continue cooking until no longer pink, about 4 minutes. Add pureed tomatoes and bring to a simmer.

Drain noodles in a large colander set in the sink. Add to pot with beef. Add Worcestershire sauce and chicken stock and stir, folding noodles through the sauce until noodles and sauce are well-integrated. Cover and cook at a hard simmer until noodles are mostly cooked, about half of cook-time indicated on box.

Remove lid and stir to combine. Season to taste with salt and pepper. Add half of cubed mozzarella and stir to incorporate rapidly (do not overstir or the mixture will stretch and stick to your spoon). Spread remaining mozzarella over surface of dish. Sprinkle half of Parmesan over dish. Cover and cook over the lowest possible heat for 3 minutes. Remove from heat and let rest with cover on for 5 minutes.

Uncover, sprinkle with remaining Parmesan and herbs and serve immediately, passing extra Worcestershire sauce at the table.

English Roasties

1/4 cup extra-virgin olive oil
8 to 10 red potatoes (2 to 3 pounds total), preferably similar in size, peeled and cut into 2- to 3-inch chunks
2 tablespoons flour
2 to 3 fresh rosemary sprigs (optional; okay to substitute dried rosemary)
3 to 4 chopped cloves garlic (optional)
Flaky sea salt, such as Maldon

Preheat oven to 400 degrees with the rack in the middle. Add the oil to a rimmed sheet pan (13-by-18-inches) and place it in the oven.

Meanwhile, bring a large pot of water to a boil. Add the potatoes and boil until softened, 4 to 5 minutes. Drain the potatoes in a colander and sprinkle with the flour. Shake the colander to distribute the flour evenly.

Carefully remove the pan with the hot oil from the oven. Spread the potatoes out in a single layer in the hot pan. The potatoes should sizzle upon making contact with the hot oil. Return the baking sheet to the oven and roast the potatoes for about 1 hour, until golden brown. Every 15 to 20 minutes, flip the potato pieces, ensuring that all sides brown evenly. About 45 minutes into cooking, sprinkle the potatoes with the rosemary and/or the garlic, if using. Transfer to a cooling rack and generously season with the salt and serve.

Colcannon

2 large Russet potatoes, peeled and cut into 2 inch pieces
1/2 cup whole milk or heavy cream
2 garlic cloves, peeled and smashed
1 teaspoon whole black peppercorns
1/4 teaspoon sugar
1/4 teaspoon salt, plus more to taste
6 tablespoons butter, divided (I used unsalted, but you can use whatever you have)
1/2 head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
3 tablespoons chopped chives or green onions

Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.

In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan. Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.

In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.

Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.

Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.

If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.

Tartiflette (Warm Potatoes with Onions, Bacon and Cheese)

4 pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
Salt
1/4 pound thickly sliced bacon, cut crosswise into strips
2 large onions, finely chopped
Freshly ground pepper
1/2 cup dry white wine
One chilled 5-ounce whole Reblochon or Pont-l’Évêque cheese, rind removed, cheese halved horizontally

Preheat the oven to 425°. In a large saucepan, cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes until tender, about 12 minutes; drain well.

In a large skillet, cook the bacon over low heat, stirring, until crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until softened, about 12 minutes. Add the potatoes, season with salt and pepper and toss to coat.

Place the 2 cheese halves on the bottom of a roasting pan and spoon the potatoes and onions on top. Pour the wine into the pan and bake for 12 minutes, or until the cheese has melted. Using 2 metal spatulas, gently stir the potatoes to coat with melted cheese, sprinkle with pepper and serve at once.

Note: In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.

Scalloped Potatoes with Asiago and Sage

2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 1/2 teaspoons finely chopped garlic
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
1 1/4 cups heavy cream
1/2 cup milk
1 cup freshly grated Asiago cheese (about 3 ounces), preferably aged
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves
2 1/2 pounds medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.

In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.

In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.

Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.

Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.

The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Rewarm in the oven before serving.

Herbed Potato Gratin with Garlic and Manchego

Ingredients

3 heads of garlic, cloves separated but not peeled
1 tablespoon extra-virgin olive oil
1 quart half-and-half
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
Salt and freshly ground pepper
5 pounds Yukon Gold potatoes, peeled and very thinly sliced
9 ounces aged Manchego cheese, coarsely shredded (2 cups)
5 ounces San Simón or smoked Gouda cheese, shredded (1 cup)

Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.

Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.

Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.

Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Cherry Clafoutis

1 cup granulated sugar, plus more for dusting
5 large eggs
1/2 vanilla bean, split and seeds scraped
3/4 cup all-purpose flour, sifted
3/4 cup plus 2 tablespoons almond flour or almond meal
1 teaspoon kosher salt
1 cup whole milk
1 cup heavy cream
12 ounces sweet cherries, pitted
Confectioners’ sugar, for dusting
Sweetened whipped cream, for serving

Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust it with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared gratin dish and arrange the cherries on top.

Bake for 35 to 40 minutes, until the clafoutis is set and golden. Let cool. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.

The clafoutis can be wrapped and refrigerated overnight. Serve at room temperature.

Macaroni Gratin

3 quarts whole milk
4 garlic cloves, lightly crushed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Fine sea salt
Freshly ground white pepper
Freshly grated nutmeg
3/4 cup heavy cream
3/4 pound ridged penne pasta
2 trays of ice cubes
1 cup freshly grated imported Gruyère cheese (3 1/2 ounces)
2 tablespoons minced chives

In a large saucepan, combine the milk and garlic. Warm the milk over high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Remove and discard the garlic. Measure out 1 cup of milk and reserve; set aside the rest.

In a small saucepan, melt the butter over moderate heat. Whisk in the flour and cook, stirring constantly, without browning, for 1 minute. Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth. Season with a large pinch of salt and generous gratings of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until it’s thick, about 5 minutes. Remove from the heat, let cool slightly and stir in the heavy cream. Season with salt.