3) I saw this recipe on one of my many newsletters and thought of you. Pretty rich so probably something for a special meal but I'll bet you'd make it great! :)
Potatoes Dauphinoise (aka Potato Stacky Thing):
Scrub one large baking potato for each person you are feeding. If you like leftovers scrub an extra potato for the pan, as we say. Peel the potatoes then slice crosswise as thinly as you can. We use a mandoline. Mist a 2- to 3-quart casserole (depending on the number of potatoes you use) with a little vegetable oil spray, place a layer of potato slices on the bottom, slightly overlapping, in rows. Scatter slices of fresh garlic over the top, add a light sprinkling of salt, and scatter a handful of grated or shredded good Parmesan cheese on top. Repeat with layers just like this until you have used all your potatoes and nearly filled the pan. End with potatoes. Pour heavy cream around the outside edges of the potatoes and let the cream trickle in between the potatoes until the pan is half full of cream. (I use about 2 cups cream for 4 to 5 baking potatoes, for example). Sprinkle the top with a little Parmesan and paprika. Cover with foil. Bake at 350 degrees for 60 to 70 minutes or until the potatoes can be pierced with a fork and are tender. Remove from the oven, remove the foil, and cut into squares and serve with steak, roasted chicken and grilled fish.
Inside-Out Cheeseburgers. These were a DELIGHT.
Potatoes Dauphinoise (aka Potato Stacky Thing):
Scrub one large baking potato for each person you are feeding. If you like leftovers scrub an extra potato for the pan, as we say. Peel the potatoes then slice crosswise as thinly as you can. We use a mandoline. Mist a 2- to 3-quart casserole (depending on the number of potatoes you use) with a little vegetable oil spray, place a layer of potato slices on the bottom, slightly overlapping, in rows. Scatter slices of fresh garlic over the top, add a light sprinkling of salt, and scatter a handful of grated or shredded good Parmesan cheese on top. Repeat with layers just like this until you have used all your potatoes and nearly filled the pan. End with potatoes. Pour heavy cream around the outside edges of the potatoes and let the cream trickle in between the potatoes until the pan is half full of cream. (I use about 2 cups cream for 4 to 5 baking potatoes, for example). Sprinkle the top with a little Parmesan and paprika. Cover with foil. Bake at 350 degrees for 60 to 70 minutes or until the potatoes can be pierced with a fork and are tender. Remove from the oven, remove the foil, and cut into squares and serve with steak, roasted chicken and grilled fish.