RECIPE: POTATO AND ONION GRATIN; COMFORT FOOD TO FEED A FEW OR A CROWD

I love recipes that can feed a few folks or easily expand to feed an army on the cheap. Well, this is one of those dishes, it is comforting, delicious, so easy to make... best of all, it's so affordable, you can feed a huge crowd for not very much money. Yes, Parmegano-Reggiano is expensive so substitute something else if you must. This is really one of those recipes you will go to time and again. You remember how Bob Tuschman, the head honcho at Food Network said my food was like hot cocoa and warm flannel pajamas? Well, this dish is just that. Get ready to blow the diet; you might eat the whole thing!

Easy and affordable, a potato and onion gratin can feed a few people or a huge crowd!

POTATO AND ONION GRATIN

Serves 6   Prep: 15

Bake: 1 hour

 INGREDIENTS

3-4 large potatoes, peeled and sliced about 1/4 inch thick

1 medium yellow onion, sliced extremely thin

1 tablespoon unsalted butter, at room temperature

1 ½ teaspoons Kosher salt

½ teaspoon white pepper

¼ teaspoon ground black pepper

¼ teaspoon freshly grated nutmeg

3 tablespoons grated Parmigiano-Reggiano cheese plus 2 tablespoons for the top

3 tablespoons grated Gruyere cheese or any other cheese that melts nicely

1 cup heavy cream

1/4 cup milk (use low fat or whole, it doesn’t matter. I use 2%)

INSTRUCTIONS

Preheat oven to 350° F

Slice the potatoes and rinse. Keep them in water until you assemble the dish. Mix the salt, pepper, and nutmeg together in a small bowl. Set aside.

Liberally grease the bottom of a 12-inch casserole or gratin dish with the butter.

Drain the potatoes. Blot excess moisture with a paper towel. Arrange a layer of potatoes, overlapping them slightly on the bottom of the dish. Season with thesalt and pepper mixture. Add a very thin layer of onion, do not overlap. Add half of the cheese. Add another layer of potatoes. Season each potato layer with the salt mixture. Add the remaining cheese on top. There should be at least three layers, ending with the cheese on top. You may have more, depending on the size of the dish you used.

Mix the milk and the cream together. Carefully pour the cream mixture into the dish, taking care not to pour on the top of the cheese so that it goes down into the bottom of the dish. NOTE: You may not need the full 1 1/4 cups, based on the size dish you use. AND you can always omit the milk if you want a richer sauce.

Bake for 1 hour or until the potatoes are very soft, the milk is absorbed and the top is golden brown and delicious. It tastes best if allowed to sit for 5-10 minutes before serving.

RECIPE: BLACK EYED PEA SALAD OR REDNECK CAVIAR

Some folks call this Redneck Caviar, others Texas Caviar but whatever the name, this black eyed pea salad is always a hit at a party. Served as a side dish or as a starter with Scoops or tortilla chips, everyone loves it. Make it early in the day; it needs time for the flavors to combine.

Black Eyed Pea Salad is a great side dish or party dip served with toasted pits chips or those yummy Scoops by Fritos. It holds well on a hot day and can be served chilled or room temperature.

BLACK EYED PEA SALAD

Difficulty: Easy

Prep Time: 1 hour 15 minutes plus overnight

INGREDIENTS

4 cups cooked and drained black-eyed peas

6 slices bacon, cooked until crisp and crumbled

1/2 cup red wine vinegar

½ teaspoon lemon juice

1/2 cup olive oil

1 teaspoon Tabasco

1/2 cup onion, finely chopped

1/2 cup green bell pepper

1 large tomato, seeded and diced

1 tablespoon jalapeno pepper, seeded and finely minced

2 tablespoons flat leaf Italian parsley, finely chopped

1 teaspoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Cook the black eyed peas according to package directions keeping their texture intact. Don’t overcook them. Cook the bacon and drain on paper towels. Crumble. Combine all ingredients in a large bowl and toss well. Cover with plastic wrap. Refrigerate for at least 6 hours before serving, stirring occasionally. Bring salad to room temperature before serving. Toss and check salt and pepper before serving.

RECIPE: BACON CHIVE POTATO SALAD

There are some dishes that just scream summer and potato salad is one of those. I typically make my mom's potato salad recipe with lots of yellow mustard and onion but here's a new spin on potato salad that I really like. Tastes like a baked potato with sour cream, bacon and chives... yum!

Skill Level: Easy   Prep Time: 15 minutes

Cook time: 10-12 minutes

INGREDIENTS

1 pound red potatoes

3 tablespoons kosher salt plus 1 teaspoon

1/2 teaspoon black pepper

1/4 cup mayonnaise

1 teaspoon vinegar

1 tablespoon Dijon mustard

1 tablespoon yellow mustard

1/4 cup sour cream

2 tablespoons fresh chives, minced, plus 1 teaspoon for garnish

10 bacon strips, cooked crisp and crumbled reserve some for garnish

INSTRUCTIONS

Put the potatoes and 3 tablespoons salt in a pot and cover with water. Bring to a boil and cook until the potatoes are fork tender, about 10-12 minutes. Drain and let cool slightly. Cut into halves or quarter if the potatoes are large.

In your serving bowl, whisk together the mayonnaise, vinegar, Dijon, sour cream, 1 teaspoon salt and the pepper. 

Add the potatoes while they are still warm and toss well to coat. Try not to break up the potatoes too much. Add the bacon and chives, toss again and check seasoning. You may want a bit more sour cream because the warm potatoes will soak up most of the liquid. Add a bit more salt and pepper depending on your taste. Serve immediately or chill until serving time. Garnish with a dollop of sour cream plus the chives and bacon.