Side Dishes

POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE

Cheese production increased in the nineteenth
century when dairy cooperatives were formed in
Minnesota and Wisconsin; now, that area of the
country is known for making outstanding cheese.
In this recipe, white cheddar goes into a rich
and creamy potato gratin that is a great
substitute for — or, at a particularly lavish
feast, a fine accompaniment to — mashed potatoes.

• 1 tablespoon butter
• 1 cup fresh white breadcrumbs
• 1 tablespoon dried thyme
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1 pound sharp white cheddar cheese,
  grated
  
• 1/4 cup all purpose flour
• 5 pounds russet potatoes, peeled,
  thinly sliced
  
• 4 cups canned low-salt chicken broth
• 1 cup whipping cream
• 6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium
heat. Add breadcrumbs and stir until crumbs are
golden brown, about 10 minutes. Cool crumbs
(Can be prepared 2 days ahead. Cover and let
stand at room temperature.)
Position rack in center of oven and preheat to
400°F. Butter 15x10x2-inch (4-quart) glass
baking dish. Mix thyme, salt and pepper in
small bowl. Combine grated cheddar cheese
and flour in large bowl; toss to coat cheese.
Arrange 1/3 of potatoes over bottom of prepared
dish. Sprinkle 1/3 of thyme mixture, then 1/3
of cheese mixture over. Repeat layering of
potatoes, thyme mixture and cheese mixture 2
more times. Whisk chicken broth, whipping cream
and mustard in medium bowl to blend. Pour broth
mixture over potatoes.
Bake potatoes 30 minutes. Sprinkle buttered
crumbs over. Bake until potatoes are tender
and top is golden brown, about 1 hour longer.
Let stand 15 minutes before serving.

Serves 12.

RESTAURANT-STYLE ONION

At restaurants, onions can be sliced into
very thin rings on a meat slicer. By cutting
the onions in half first, home cooks can get
close to the same thinness with a knife, even
though it means sacrificing the ring shape.

• 2 large onions, halved, thinly sliced
• 1 cup buttermilk
• 2 cups all purpose flour
• 1 tablespoon salt
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• Vegetable oil (for frying)

Separate onions into strips. Mix with buttermilk
in large bowl. Cover with plastic and
refrigerate 1 hour. (Can be prepared 1 day ahead.
Keep refrigerated.)
Stir flour, salt, paprika, and cayenne pepper in
another large bowl. Drain onions. Add to flour
mixture and toss to coat. Pour oil into heavy
saucepan to depth of 3 inches. Heat to 350°F.
Working in small batches, shake excess flour off
onions and cook in hot oil until golden brown and
crispy, about 2 minutes per batch. Using slotted
spoon, transfer onions to paper towels and drain.
Transfer onions to platter. Season with salt and
serve immediately.

Serves 4.