Page 47 - Observer_Nov_2019

turn to a boil and cook for 5 minutes. Drain Ingredients
1/2 teaspoon salt immediately in a colander for 5 minutes. 2 1/2 pounds potatoes, scrubbed
1/4 teaspoon dried thyme Transfer to the casserole, spreading the 2 tablespoons plain bread crumbs
Freshly ground black pepper to taste sprouts evenly in the dish. Set aside. Heat the 1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups grated sharp white Cheddar cheese oven to 375°. 2/3 cup warm milk
Paprika, for garnish (optional) 3.Combine the milk & chicken broth in a 1 cup plus 2 tablespoons freshly grated pecorino
small saucepan. Bring to a simmer, then re­ Romano or Parmigiano­Reggiano
Instructions move from the heat. 1 large egg, beaten
1.Heat a large skillet and crisp­cook the 4.Meanwhile, melt the butter in a large saucepan. 1/4 teaspoon grated nutmeg
With Thanksgiving just around the corner, bacon. Transfer it to a plate and set it aside. Add the flour and cook, stirring over Salt and pepper to taste
we thought we’d share some recipies that you medium heat, for about 1 minute, until the 8 ounces fresh mozzarella, cut into 1/2­inch dice
might not have tried before, but will soon be­ flour is light golden brown. Whisk in half of 4 ounces sliced Genoa or other Italian­style
come a feast favorite at your Thanksgiving table. the hot milk and broth. Heat and whisk for a salami and/or prosciutto, chopped
minute or so, until thick. Add the remaining
Cheesy Gratin of Brussels Sprouts liquid and cook for about 5 minutes, whisk­ Instructions
1.Place the potatoes in a large saucepan with
With its creamy cheese sauce and accent of ing frequently. cold water covering them completely. Cover the
bacon, this decadent recipe may tempt even the 5.Whisk in the Parmesan cheese, mustard, pan and bring the water to a simmer over
green­vegetable averse. It can be made early in salt, thyme, and pepper. Pour the sauce medium­high heat. Cook the potatoes until they
the day, refrigerated, then baked before meal­ evenly over the Brussels sprouts. Mince the are tender when pierced with a knife, about 20 to
time. (If you're simply not a sprout fan, you can bacon and sprinkle it over the sauce. Sprin­ 30 minutes. Drain them and let them cool
substitute one very large head of cauliflower, cut kle evenly with the Cheddar cheese and dust slightly.
into bite­size florets.) lightly with paprika, if desired.
2.Generously butter a 2­quart baking dish.
Sprinkle the dish with the bread crumbs, turning
Ingredients it to spread the crumbs evenly.
4 slices of bacon Pour off all but 2 tablespoons of bacon fat 3.When the potatoes are cool enough to handle,
1 large onion, finely chopped from the pan. Add the onion to the pan and remove the skins. Place the potatoes in a bowl
1 clove garlic, minced saute over medium heat for 6 to 7 minutes; and mash them until smooth. Stir in 3 table­
2 pounds (about 7 cups, halved) fresh Brussels add the garlic for the last minute. spoons of the butter, the milk, 1 cup of the grated
sprouts Scrape the onions and garlic into a large, cheese, the egg, the nutmeg, and salt and pepper
1 1/2 cups milk shallow casserole and spread them around to taste. Fold in the mozzarella and meat.
1 cup chicken broth evenly. Set aside. 4.Heat the oven to 400º. Spread the mixture
1/4 cup (4 tablespoons) unsalted butter 2.Trim the Brussels sprouts, then cut them in evenly in the dish, dot with the remaining 1 ta­
5 tablespoons flour half (or quarters, if very large) lengthwise. blespoon of butter, and sprinkle with the re­
3/4 cup freshly grated Parmesan cheese Bring a large soup pot of well­salted water to maining 2 tablespoons of grated cheese. (This
1 tablespoon Dijon mustard a rolling boil. Add the Brussels sprouts. Re­
dish can be prepared to this point and refriger­
ated for up to 24 hours.)
6.Place the casserole on the center oven
5.Bake the dish until the top is browned and the
rack and bake for 30 minutes, until bubbly
and golden brown. Cool for about 5 minutes center is hot, 40 to 45 minutes (50 minutes if it
before serving. Makes 10 servings. was refrigerated). Let it cool for 10 minutes be­
fore serving. Serves 10.
Potato Gatto
May You Have a Truly Blessed
A casserole of potatoes mashed with moz­
zarella, prosciutto, and salami and baked until
g{tÇ~áz|ä|Çz
the cheese melted and the top was crusty and
& Remember
browned. From the first bite, we loved this dish.
We ate it as a side with chicken or a roast, and on ALL that We Have to be
its own with a green salad.
g{tÇ~yâÄ YÉÜ44

Mississippi Coast Observer w November 2019 w 47