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What Better Way To Celebrate Easter Than A Festive Brunch Or Dinner With Family And Friends?
Whether you choose lamb as the centerpiece or prefer assorted small bites, here's delectable accompaniment to any menu plan.
Potato & Gouda Gratin
6 strips bacon, cut in ½” pieces
2 tbsp butter
2 cups leeks, thinly sliced, white and green parts only (make sure to clean leeks thoroughly)
2 garlic cloves, minced
1 tsp thyme
2 tbsp Dijon mustard
8 oz Crème Fraiche
1-1/2 cups freshly grated Old Amsterdam aged Gouda
2 lbs potatoes: Yukon Gold, Russets or Red Bliss, peeled and sliced 1/8” thick
Minced chives, for garnish
Preheat oven to 400°. Lightly butter 8 x 8 shallow baking dish. In large skillet, over medium-high heat, cook bacon until crisp; set aside. Drain bacon fat from skillet, reserving brown bits; reduce heat to medium and melt butter. Add leeks and garlic and continue to cook, stirring often, for about 3 minutes, until leeks are softened. Remove from heat, season with thyme, stir in mustard, Crème Fraiche and 1 cup Old Amsterdam. Set aside.
Place 1/3 sliced and peeled potatoes into baking dish; sprinkle with ½ reserved bacon. Spoon ½ leek mixture over top. Repeat layer of potatoes, bacon and leek mixture. Top with remaining potatoes. Cover with foil and bake 45+ minutes or until potatoes are tender. Remove foil, sprinkle with ½ cup Old Amsterdam and bake an additional 10 minutes or until cheese melts. Sprinkle with fresh, minced chives. Let stand 5 minutes.