These gratin potatoes are always devoured.
Tick-tock … less than three weeks until Christmas is upon us. With millions and millions of recipes out there, I still seem to stick to the same tried-and-true dishes each year. I’ll make a couple of new recipes, but then my family and friends clamor for the things I always make. I’m going to include here a few of my favorite recipes, but I’d love to get some of yours!
Garlic White Lasagna
1-1/2 pounds hot Italian sausage (in casings)
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12-ounce) jar roasted red pepper, drained and chopped
1/2 cup white wine (such as Chardonnay)
1 (10-ounce) package frozen chopped spinach
1 (15-ounce) carton ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
3.5 cups Alfredo sauce (or two 17-ounce jars, such as Five Brothers)
12 lasagna noodles, cooked al dente
2 (6-ounce) packages sliced mozzarella cheese
1 cup grated or finely shredded refrigerated Parmesan cheese
Remove and discard sausage casings. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks.
Drain sausage, reserving 1 tablespoon drippings in skillet. Cook garlic and onion in reserved drippings over medium-high heat until onion is tender. Stir in sausage, chopped red pepper, and wine. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until most of liquid has evaporated.
Meanwhile, cook spinach according to package directions; drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients; stir well.
Spread 1 cup Alfredo sauce in a greased 13″ x 9″ x 2″ baking dish. Top with 4 noodles. Top with half of spinach mixture and half of sausage mixture. Place 4 slices mozzarella over sausage mixture. Repeat layers, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.
Top with remaining 4 noodles and mozzarella slices. Spread remaining Alfredo sauce over mozzarella cheese. Sprinkle with Parmesan cheese. (If desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.)
Cover at bake at 350 degrees for 1 hour, uncovering during the last 15 minutes of baking. Let stand 15 minutes before serving.
Sun-dried Tomato and Pesto Torta
You can make this up to three days ahead; be sure to start at least one day in advance.
4 garlic cloves
1-1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2-2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1-1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup souffle dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, than 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture, and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. Invert torta onto platter and serve with crackers
Sausage and grits casserole
You can make this dish ahead of time, but do not bake. Cover and refrigerate. Before baking, let stand 30 minutes.
2 pounds mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.
Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.
Spoon mixture into a lightly greased 13″ x 9″ x 2″ baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.
Potato Gratin with Fresh Herbs
I bypass the sweet potatoes and use all Yukons in this recipe. I also use a bit less cream and add some milk. And I use a lot more fresh herbs than this recipe calls for.
1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)
