Rather than a single, large meal at Christmas, this was a year of small groups and extended festivities. In our new (centrally located) home, we ended up hosting multiple groups of family and friends as they passed through town to their holiday destinations. Of course, such things can get a bit hectic, but it felt the way Christmas is supposed to feel to me - an overflow of hospitality and love. As long as you can keep the Christmas tree lit and the sheets clean, you're doing okay. Several of the meals included visits to favorite local restaurants, but with at least two menus at my disposal, I had the chance to double dip into my box of holiday recipes. Turkey and I have a love-hate relationship that relegates the over-sized poultry to a Thanksgiving-only station in my culinary world. This always leaves me with a beef vs. pork conundrum for Christmas, but this year's answer was easy: both.
The Christmas Eve menu focused on beef:
2" Thick Cut Ribeye Steak - grilled rare, sliced
Salad with Homemade Ranch Dressing
Potatoes Au Gratin
Southern Bread Pudding with Whiskey Sauce
The Christmas Day menu focused on pork:
Petit Jean Brand Smoked Ham with a Mustard and Brown Sugar Glaze
Hashbrown Casserole
Double Cranberry Apple Sauce
Pan Roasted Brussel Sprouts and Radishes
I am told by my family that the white-cheese Potatoes Au Gratin was the MVP of the holiday season. Unfortunately, I make this dish largely "by feel" so it's difficult to put into a shareable recipe. I'm sure it's pretty far from an authentic version of Potatoes Au Gratin; but it's tasty and easier than you might think. I'll do my best to summarize.
Ingredients for Potatoes Au Gratin:
Olive Oil
1/4 Small, Sweet Onion, Finely Chopped
2 Garlic Cloves, Diced
2-3 Tbsp AP Flour
4-6 Yukon Gold Potatoes (or Other Semi-waxy Potato)
Parmesan Cheese (finely shredded)
Gruyere Cheese (shredded)
1 Pint of Half and Half
Salt, White Pepper, Herbs de Provence (HDP; finely ground)
White Wine (I used Pinot Grigio because it's what I had)
1. Clean your potatoes and "bake" them in the microwave until softened but not completely cooked. Allow the potatoes to cool. Pull skin off the potatoes by hand and slice to approximately 3/8".
2. Using an oven-safe skillet (important later) - heat a small amount of olive oil on the stove top. Add onion and cook until softened. Add garlic and soften but do not brown.
3. Add enough flour to turn the remaining oil into a paste. Add half-and-half and whisk until the paste is dissolved.
4. Add Gruyere and a little Parmesan, salt, pepper, and HDP to taste. Simmer to reduce until the cheese sauce is thick enough to coat a spoon but still liquid. You can always add milk or more half-and half if it over-thickens. Remove from heat and whisk in a splash of white wine for acid.
5. Preheat your broiler to high.
6. Evenly space your potato slices around the skillet and "wiggle" them down into the cheese sauce. When you're finished, you should have two stacked layers of potato. Spoon sauce over the top until everything is coated.
7. Add a healthy sprinkling of Parmesan Cheese (and a little Gruyere if you want) over the top.
8. Broil until browned on top.
Even though it looks a little fancy, this dish is surprisingly easy and relatively fast. I've even managed to pull it off on a week night. The trick is just to add the cheese and seasonings incrementally and taste as you go. Gruyere can become over-powering if you're not careful and not everyone wants the same amount of cheesiness. BUT remember that you're spreading it over an ultra-bland ingredient at the end. You need the sauce to have enough flavor to carry the dish, not just to stand alone (that would be fondue...different blog).
I hope this gives you some ideas for future meals. Hoping everyone had a Merry Christmas and wishing y'all a wonderful New Year!
The Christmas Eve menu focused on beef:
2" Thick Cut Ribeye Steak - grilled rare, sliced
Salad with Homemade Ranch Dressing
Potatoes Au Gratin
Southern Bread Pudding with Whiskey Sauce
The Christmas Day menu focused on pork:
Petit Jean Brand Smoked Ham with a Mustard and Brown Sugar Glaze
Hashbrown Casserole
Double Cranberry Apple Sauce
Pan Roasted Brussel Sprouts and Radishes
I am told by my family that the white-cheese Potatoes Au Gratin was the MVP of the holiday season. Unfortunately, I make this dish largely "by feel" so it's difficult to put into a shareable recipe. I'm sure it's pretty far from an authentic version of Potatoes Au Gratin; but it's tasty and easier than you might think. I'll do my best to summarize.
Ingredients for Potatoes Au Gratin:
Olive Oil
1/4 Small, Sweet Onion, Finely Chopped
2 Garlic Cloves, Diced
2-3 Tbsp AP Flour
4-6 Yukon Gold Potatoes (or Other Semi-waxy Potato)
Parmesan Cheese (finely shredded)
Gruyere Cheese (shredded)
1 Pint of Half and Half
Salt, White Pepper, Herbs de Provence (HDP; finely ground)
White Wine (I used Pinot Grigio because it's what I had)
1. Clean your potatoes and "bake" them in the microwave until softened but not completely cooked. Allow the potatoes to cool. Pull skin off the potatoes by hand and slice to approximately 3/8".
2. Using an oven-safe skillet (important later) - heat a small amount of olive oil on the stove top. Add onion and cook until softened. Add garlic and soften but do not brown.
3. Add enough flour to turn the remaining oil into a paste. Add half-and-half and whisk until the paste is dissolved.
4. Add Gruyere and a little Parmesan, salt, pepper, and HDP to taste. Simmer to reduce until the cheese sauce is thick enough to coat a spoon but still liquid. You can always add milk or more half-and half if it over-thickens. Remove from heat and whisk in a splash of white wine for acid.
5. Preheat your broiler to high.
6. Evenly space your potato slices around the skillet and "wiggle" them down into the cheese sauce. When you're finished, you should have two stacked layers of potato. Spoon sauce over the top until everything is coated.
7. Add a healthy sprinkling of Parmesan Cheese (and a little Gruyere if you want) over the top.
8. Broil until browned on top.
Even though it looks a little fancy, this dish is surprisingly easy and relatively fast. I've even managed to pull it off on a week night. The trick is just to add the cheese and seasonings incrementally and taste as you go. Gruyere can become over-powering if you're not careful and not everyone wants the same amount of cheesiness. BUT remember that you're spreading it over an ultra-bland ingredient at the end. You need the sauce to have enough flavor to carry the dish, not just to stand alone (that would be fondue...different blog).
I hope this gives you some ideas for future meals. Hoping everyone had a Merry Christmas and wishing y'all a wonderful New Year!
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