ROUSES_Summer2021_Magazine_PAGES

¹⁄₈ teaspoon pepper ¾ cup grated sharp cheddar cheese ¾ cup grated Gruyère cheese HOW TO PREP: Preheat oven to 400°F. Coat the inside of a large baking dish with the softened butter. Cut the potatoes into ¼-inch slices, then quarter each of those slices. Set aside. Beat together the cream, milk, flour, garlic, salt and pepper by hand, just until well- combined. Arrange ¼ of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times. Cover the potatoes and place in preheated oven. Bake for 20 minutes. Uncover and bake another 40 minutes, or until the potatoes are starting to brown on top. Sprinkle cheddar and Gruyère over the top of the potatoes and continue to bake, uncovered, until the cheese is browned and melted and the sauce is bubbly, around 5 to 10 minutes. Remove potatoes from oven and let rest for 5 to 10 minutes before serving. Lyonnaise Potatoes Makes 4 servings These fried potatoes tossed with onion, butter and parsley are a steakhouse classic. WHAT YOU WILL NEED: 2 pounds (6 medium) baking potatoes ¼ cup rendered bacon fat (or commercial bacon grease like Hot Belly) 1 medium yellow onion, thinly sliced Salt, to taste Freshly ground black pepper, to taste 1 teaspoon chopped fresh flat-leaf or Italian parsley

Cut the ends off the potatoes, then peel and slice them in half lengthwise. Cut each half into ½-inch thick slices and set aside. Heat a large skillet over medium-high heat. Add the bacon grease. Add the potatoes and toss them in the grease. Cook for 4 to 5 minutes, or until light golden brown. Add the onions. Season to taste with salt and pepper, and sauté for 8 to 10 minutes or until golden brown. Transfer to a large bowl; add the parsley and toss. Serve immediately. CHEF’S NOTE: If your pan is not large enough to hold all of the potatoes, you will need to cook them in two batches. WHAT YOU WILL NEED: 3 tablespoons olive oil 1 pound button mushrooms, brushed and cleaned, with ends trimmed, cut into ½-inch slices 3 tablespoons butter 2 cloves garlic, thinly sliced Salt, to taste Freshly ground black pepper, to taste 2 tablespoons chopped fresh flat-leaf or Italian parsley, for garnish HOW TO PREP: Heat olive oil in a large saucepan over medium heat. Add the mushrooms and toss to coat. Cook until mushrooms are lightly browned but still firm, about 5 minutes. Add the butter and garlic. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes, stirring frequently. Season with salt and pepper. Transfer to a serving dish and sprinkle with parsley before serving. Steamed Asparagus Makes 4 servings The salt in the water will help brighten the color of the asparagus. Steakhouse Mushrooms Makes 4 servings

Perfect Baked Potatoes Serves 4 The skins will be nice and crunchy, while the flesh inside stays fluffy and soft. WHAT YOU WILL NEED: 4 large baking potatoes, like russets 1 teaspoon olive oil Kosher salt and pepper, to taste 4 tablespoons unsalted butter 4 tablespoons sour cream 2 tablespoons fresh chives, chopped Scrub potatoes under running water, then dry them. Rub the skin of each potato with some of the oil and a little of the salt, then prick the skin of each in several places with the tines of a fork. Place the potatoes on a baking sheet, place in the oven and roast for 45 minutes to an hour (depending on the size of the potatoes), or until they offer no resistance when a knife is inserted in their centers. Remove the potatoes from the oven. Cut a deep cross in the top of each potato; push ends together to open the potatoes up. Season with salt and pepper. Top each with a tablespoon of butter and sour cream, and sprinkle with chives. Gruyère (pronounced “groo-YAIR”) is a smooth- melting, Alpine-style cheese made from whole cow’s milk. Traditional Gruyère may be aged anywhere from six months to three years. WHAT YOU WILL NEED: 1 tablespoon butter, softened 3 to 4 medium-size russet potatoes, peeled 1 cup heavy cream ½ cup milk 1½ tablespoons flour 2 large cloves garlic, minced ¼ teaspoon salt HOW TO PREP: Preheat oven to 450°F. Potatoes Au Gratin Makes 4-6 servings

HOW TO PREP: Preheat oven to 400°F.

Scrub the potato skins well and pierce each potato several times with the tines of a fork, then bake them for 60 to 80 minutes in preheated oven, or until tender when pierced with a small knife or skewer. Remove from oven and set aside to cool.

WHAT YOU WILL NEED: 1 bunch asparagus, ends trimmed Salt and pepper, to taste

HOW TO PREP: Fill a large skillet with water 1 inch deep,

35 WWW. ROUSES . COM