Gruyere Scalloped Potatoes

Ingredients

• ½ cup diced white onion

• 4 tablespoons butter ( ½ stick)

• 4 tablespoons flour

• 2 ½ cups of heavy cream

• 2 cups grated Gruyere Cheese• Salt and Pepper

• 6 Potatoes, washed (not peeled), sliced thin

Directions

Preheat oven to 350* F. On stovetop cook the onion in butter until soft, add flour and cook for 2 minutes to cook the flour taste out. Whisk in heavy cream and continue to whisk until thick and creamy. Remove from heat and add 1 ¾ cups of Gruyere, stirring until melted. In a pie dish, arrange potatoes in a beautiful round layer, sprinkle with salt and pepper and cover with a third of the sauce. Push the ingredients down and repeat this step for a second layer. Once the second layer is complete, push the potatoes down again to get all the juices and cheese to spread through out the layers. Finally, lay down the third layer and pour the rest of the sauce over them. Bake covered for 30-45 minutes or until potatoes are tender. Heat the broiler and let the potatoes rest for 2 minutes. Then top with the rest of the Gruyere and put under broiler until Gruyere is brown and bubbly. Be careful, these will be hot!!

Hearty Leek and Potato Soup

Ingredients

4 tablespoons butter
3 leeks, sliced thin
1 medium white onion
5 russet potatoes, peeled and sliced thin
3 shallots, sliced thin
2 ½ cups broth
¾ cup heavy cream
¼ cup half and half
Salt and pepper

Directions

Melt butter in large stock pot. Add onion, shallots, and leeks. Cook until all are limp and onions are slightly brown. Add potatoes to pan and cover with chicken stock. Put a lid on the pot and let simmer until potatoes are tender to fork. Mash with potato masher to thicken the soup. Turn down heat and continue to stir (avoid scolding the bottom of the soup). Add cream and half and half, season to taste. Serve with grated Gruyere, a few scallions, and a touch of parsley.

American Chop Suey

• 1lb ground chuck
• 1 medium onion diced
• 6 cloves garlic minced
• 1/2 orange pepper diced
• 1/2 yellow pepper diced
• 1/2 lb bean sprouts
• 2 stalks of celery sticks diced
• 1 and 1/2 lb of pasta of your choice
• 2 cans whole tomatoes
• Fresh sage, thyme, and parsley
• chili peppers
• onion salt and fresh ground pepper

2 large cans tomato sauce

In a large skillet, add 2 tablespoons of EVOO and 1 tablespoon butter. Heat until hot, add onion, garlic, peppers, sprouts, & celery. Let brown and remove from heat.

Empty tomatos into large bowl and break them up. In large stock pot, brown ground chuck. Add tomatoes and tomato sauce. Add fresh sage, thyme, and parsley. Add chili peppers, onion salt, and fresh ground pepper. Finally add the browned veggies and let simmer for several hours until the sauce has cooked down and thickened.

Cook pasta as directed on box. Add pasta directly to the sauce. Serve in large bowl and top with parm. cheese. Yum!