Side Dishes

Potatoes Dauphinoise

1 1/2 lbs. potatoes
whole butter, as needed
salt and whie pepper, to taste
1 pinch nutmeg
4 oz. Gruyere cheese, grated
12 oz. half and half
2 egg yolks

Peel the potatoes and cut into very thin slices. Place a single layer of potatoes in a well-buttered, 9″ x 13″ baking pan. Season with salt, pepper and a small amount of nutmeg. Sprinkle a thin layer of cheese. Add another layer of potatoes and cheese and repeat until all the potatoes and about three-quarters of the cheese is used. Heat the half and
half to a simmer. Whisk the egg yolks together in a bowl, then gradually add the hot half and half. Pour the cream and egg mixture over the potatoes. Top with the remaining cheese. Bake uncovered at 300 degrees, until the potatoes are tender and golden brown, approximately 50-60 minutes.

Yield: 6 servings
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Baked Cranberry Relish

1 lb. fresh cranberries
1 12 oz. jar orange marmalade
3/4 c. sugar
1/4 c. water

Combine and place in a 9 ″ x 13 ″ pan. Bake at 350 degrees, uncovered, for 45 minutes.

Yield:
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