THANKSGIVING RECIPES
Add shallot; cook 2 minutes. Add dried
tomatoes, thyme,
x/ 2
teaspoon
salt,
and
lA
teaspoon
pepper.
Add wine. Cook and stir,
scraping up browned bits from pan. Add
cream; bringto boiling Simmer, uncovered,
2 minutes or until slightly thickened. Serve
with Velvet Mashed Potatoes.
SERVES
8
.
EACH 3-TABLESPOON SERVING
106 cal 9gfat
(5 g sat. fat), 25 mgchol, 167 mg sodium, 4 g
earbo, 1 gfiber,2gpro. Daily Values: 7% vit.A,
8
% vit. C, 13% calcium, 3% iron.
POTATO-GOAT CHEESE
GRATIN
PREP: 30 MIN. BAKE: 1 HR. 25 MIN.
COOK: 20 MIN. OVEN:400°F
3
large leeks (white part only),
trimmed, halved lengthwise, and
thinlysliced(i’/»cups)
i
V
2
cups fat-frcc mi Ik
i
Tbsp. all-purpose flour
V
2
tsp. salt
Va
tsp. ground black pepper
Vs
tsp. ground nutmeg
1
clove garlic, minced
2
V
4
lb. Yukon gold potatoes
(4
to
5
medium), peeled and cut in
1
/
8
-inch slices
4
oz. goat cheese
(1
cup)
V
4
cup panko or soft bread crumbs
V
4
cup finely shredded Parmesan cheese
Fresh Italian (flat-leaf) parsley
1
.
Preheat oven to 400°F. In nonstick
skillet cook leeks in
1
tablespoon
olive oil
over medium-low heat,
2 0
minutes, or
until tender and beginning to brown,
stirring occasionally. Remove from heat.
2
.
In bowl whisk 2 tablespoons of the milk
into the flour. Whisk in remaining milk,
salt, pepper, nutmeg, and garlic.
3
.
Coat 2-quart casserole or au gratin dish
with
nonstick cooking spray.
Arrange half
the potato slices in dish. Sprinkle with leeks
and goat cheese. Pour half the milk mixture
over potatoes, leeks, and cheese. Layer
remaining potatoes; pour remaining milk
mixture over all. Cover with foil.
4
.
Bake 45 minutes. Remove foil and bake
25 minutes more or until potatoes are
tender. In small bowl stir together the bread
crumbs and Parmesan cheese. Sprinkle on
potatoes. Bake, uncovered, 15 minutes
more or until topping is browned. Let
stand 10 minutes before serving. Top
with parsley.
SERVES
8
.
EACH SERVING
209
0 7
/,
6
gfat (3 gsat.fat),
9 mgchol, 278 mg sodium, 32 g carbo, 2 gfiber,
Sgpro. Daily Values: 17% vit. A, 30% vit. C,
14% calcium, 9% iron.
2 4 2
NOVEMBER 2008 BETTER HOMES AND GARDENS
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