This dish was part of our Thanksgiving feast as a second potato dish to compliment my son’s mashed potatoes. (He almost exclusively eats potatoes on Thanksgiving Day!)
This recipe was adapted from The New York Times, contributed by J. Kenji López-Alt, from his book titled “The Food Lab.” I substituted unpeeled Yukon Gold potatoes for the peeled russet potatoes and added extra garlic and cheese. 😉 I actually added the cheese at the wrong time (oops!) and was thankfully still quite pleased with the results.
Yield: Serves 6 to 8
Time: about 2 hours
- 3+ ounces finely grated Gruyère or Comté cheese
- 2 ounces finely grated Parmigiano-Reggiano cheese
- 2 cups heavy cream
- 4 medium cloves garlic, minced
- 1 T fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 1/2 to 5 pounds unpeeled Yukon Gold potatoes, sliced 1/8-inch thick on a mandoline
- 2 T unsalted butter
- Adjust oven rack to middle position and heat oven to 400 degrees, preferably on convection.
- Combine cheeses in a large bowl.
- Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
- Add cream, garlic, and thyme to cheese mixture.
- Season generously with salt and pepper.
- Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish dish with butter.
- Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically.
- Continue placing potatoes in the dish, working until all of the potatoes have been added. The potatoes should be very tightly packed. (If necessary, slice an additional potato, coat with cream mixture, and add to casserole.)
- Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. (You may not need all of the excess!)
- Cover the dish tightly with foil and transfer to the oven. Bake for 30 minutes.
- Remove the foil and continue baking until the top is pale golden brown, about 30 minutes longer.
- Carefully remove from oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 30 minutes.
- Remove from oven, let rest for a few minutes, and serve.
Posted in Holiday, Recipes, Sides, Thanksgiving
Tags: comte, cream, garlic, gruyere, hasselback, Lopez-Alt, Parmigiano Reggiano, potatoes, side, Thanksgiving, thyme, vegetarian, yukon gold, yukon gold potatoes
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This dish could have fed an army. It was GIGANTIC. I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. 😉
This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. 🙂 I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.
Yield: Serves 8 to 10
- 3 T unsalted butter
- 3 T olive oil
- 4 large yellow onions, peeled and sliced
- 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
- 2 T mixed fresh thyme and sage
- 2-pound (900 g) loaf firm-textured sourdough bread, sliced
- 1/2 cup white wine
- 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
- 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
- coarse salt and freshly ground black pepper
- 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
- 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)
- Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
- Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
- While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
- Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
- When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
- Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
- When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
- Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
- To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
- Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
- Sprinkle with 1/2 cup (40 g) of the Comte.
- Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
- Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
- Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
- Press down on the ingredients to encourage them to meld together.
- Top with remaining 1 cup (90 g) Comte, and the Parmesan.
- Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
- Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
- Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
- Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.
I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!
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Posted in Casserole, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: butternut squash, casserole, comfort food, comte, dinner, Fiesta Friday, fontina, French, French onion, gruyere, kabocha squash, Lebovitz, Panade, parmigiana, sage, soup, sourdough, squash, thyme, wine
I have wanted to try making gougères for what is starting to seem like forever. As they are dangerous items to have around, I needed a crowd to share them with! When we were asked to bring an appetizer to a friend’s birthday party, I finally had my chance.
Of course, the next issue was selecting a version to try. There was a cheese-topped choux pastry from Food and Wine, a version incorporating milk and less cheese from Ina Garten, or this super-cheesy version adapted from Bon Appetit, contributed by Mimi Thorisson. My description reveals how my final decision was made. 😉
Elegant and addictive.
Yield: about 50-60 cheese puffs
- 6 tablespoons (¾ stick) unsalted butter, cut into pieces
- ¾ teaspoon kosher salt
- pinch of freshly grated nutmeg
- 1¼ cups all-purpose flour
- 4 large eggs
- 6 ounces (about 1½ cups) grated Comté cheese or Gruyère
- ½ teaspoon freshly ground black pepper
- 1 large egg yolk
- Preheat oven to 400°, preferably on convection.
- Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted.
- Remove from heat, add flour, and stir to combine.
- Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes.
- Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer.
- Remove pan from heat and let dough cool slightly, about 2 minutes.
- Mix in whole eggs one at a time, incorporating fully between additions.
- Mix in cheese and pepper.
- Scrape dough into a piping bag fitted with a ½” round tip (#1A) (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 to 3 parchment-lined baking sheets, as needed.
- Whisk egg yolk and 1 tsp water in a small bowl; brush rounds with egg wash.
- Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
Note: Dough can be made 4 hours ahead. Cover and chill.
Make Ahead: Gougères can be baked 2 hours ahead and kept at room temperature; reheat before serving. Alternatively, the baked choux can be refrigerated in an airtight container for up to 3 days; recrisp in a 325° oven for 10 minutes.
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Posted in Appetizers, Baking, Bread, Holiday, Recipes, Vegetarian
Tags: appetizer, bread, cheese, cheese puffs, choux, comte, French, gougeres, gruyere, pastry, snack