Side Dishes

Scalloped Potatoes with Leeks and Cream

• 1/4 cup unsalted butter
• 4 cups sliced leeks (white and pale
  green parts only) - about 2 lbs.
  
• Salt and pepper
• 1 Tbsp. butter
• 2 cups whipping cream
• 3 large minced garlic cloves
• 4 lbs. russet potatoes, peeled and
  thinly sliced
  
• 2 cups grated white Cheddar cheese or
  Gruyere cheese
  
• 1/3 cup freshly grated Parmesan cheese

Melt 1/4 cup butter in heavy large skillet over
medium-high heat. Add leeks and stir to coat.
Reduce heat to medium-low. Cover and cook until
leeks are tender, stirring occasionally, about
8 minutes. Uncover and cook until almost all
liquid is absorbed, about 3 minutes. Season
leeks with salt and pepper.
Preheat oven to 375 degrees F. Rub 9 x 13 x 2-
inch baking dish with 1 Tbsp. butter. Mix cream
and garlic in small bowl. Arrange half of
potatoes in prepared dish. Season generously
with salt and pepper. Cover with leeks.
Sprinkle with half of cheddar cheese. Ladle
half of cream mixture over. Repeat layering
with remaining potatoes, cheddar cheese, and
cream mixture. Sprinkle with Parmesan. (This
can be prepared up to six hours ahead and
refrigerated. Let stand at room temperature
one hour before baking.)
Bake until potatoes are tender and top is a
deep golden brown, about 1 hour and 15 minutes.
Let stand 15 minutes before serving.

Serves eight.

Wine-baked Onions with Herbed Crumb Topping

• 2 medium onions, peeled and halved
  crosswise
  
• 2/3 cup dry white wine
• 2 Tbsp. butter
• 1 cup fresh French breadcrumbs
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. fresh (or 1 tsp. dried) thyme

Preheat oven to 350 degrees F. Trim ends of
onions to level. Place onions, flat side up,
in small baking dish. Season onions with salt
and pepper. Add wine to baking dish. Cover
with foil and bake until onions are tender,
basting occasionally with wine, about 1 hour.
Melt butter in medium skillet over low heat.
Add breadcrumbs, parsley, and thyme and saute
until breadcrumbs are light golden brown,
about 5 minutes.
Remove onions from oven. Spoon breadcrumb mixture
evenly onto onions. Press crumb mixture lightly so
that it adheres to onions. Continue baking onions,
uncovered, until breadcrumbs are crisp and golden
brown, about 15 minutes.