Scalloped Potatoes

This is an Emeril Lagasse recipe. It's super easy and really good. They are definitely not for the dieter though.

1 teaspoon unsalted butter
4 cups heavy cream ** I ended up using about 3 c. heavy cream and 1 c. evaporated milk since I didn't have enough cream. You could probably use half and half.**
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated ** I just used sharp cheddar **

Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.


Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add salt and pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.


With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.


Remove from the oven and let sit for 5 minutes. Serve hot

Shepherds Pie

This is Rachael Ray's recipe. I changed the instructions a tiny bit because I like my vegetables to be soft. The first part of the ingredients are for the mashed potato topping. You could just make your favorite mashed potatoes if you wanted or you could even use instant.

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat with olive oil. Cook carrots and onions together until soft. Then remove from pan and brown and meat. Spoon away the fat. Add chopped carrot and onion to the meat. Remove meat carrots and onions from skillet. Cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and place under the broiler about 6 to 8 inches from the heat. Broil until slightly golden. Top casserole dish with chopped parsley and serve.

** I ended up sticking mine in the oven at 350 to make sure it was heated through. Then I broiled the top a little.**

Strawberries & Cream

6 oz cream cheese (softened
1 tsp Vanilla
Beat Together
2/3 C Heavy Whipping Cream
6 TBSP Sugar

Chill 1 hour.

Cut an X in the tip of the strawberries (about 2/3 of the way down the strawberry). Pry it open a little (like a tulip) and fill with the cream. Does about 40-50 strawberries - they are delicious and easy!

It also makes a great fruit dip with other fruits!