Sunday, February 7, 2010

Spinach Gratin and Crash Hot Potatoes

Spinach Gratin
Ina Garten Barefoot Contessa Parties

1 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
5 10-oz packages frozen chopped spinach, defrosted
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat oven to 425 degrees.  Melt the butter in a heavy-bottomed saute pan over medium heat.  Add the onions and saute until translucent, about 15 minutes.  Add the flour and nutmeg and cook, stirring, for 2 more minutes.  Add the cream and milk and cook until thickened.  Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add 1/2 cup of the Parmesan cheese and mix well.  Season to taste with the salt and pepper.  Transfer the spinach to a baking dish and sprinkle with the remaining 1/2 cup Parmesan and the Gruyere on top.  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.


Crash Hot Potatoes
The Pioneer Woman

5 red potatoes
1/2 stick of butter, melted
salt
pepper
garlic powder
Parmesan cheese

Put the potatoes in a pot and cover with water.  Boil potatoes until they are tender when poked with a fork.    Line a cookie sheet with tin foil and spray with non-stick spray.  Put the potatoes on the cookie sheet and using a vegetable masher, mash potatoes.  Drizzle the butter over the potatoes and season with salt, pepper, garlic powder and sprinkle as little or as much Parmesan as you would like.  Bake on 425 for about 10-15 minutes.

 

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