There’s no denying it, we are all spending more time at home whether we like it or not and personally I’ve found myself investing an incredible amount of time in the kitchen. It’s become a safe haven to try anything and everything. Whether it’s perfecting an old recipe from my childhood or taking a risk on something that looks tantalizing online, the sky’s the limit on options to try.
But of course, they don’t always turn out the way I might like or they just don’t taste as appealing as they looked online. Honestly though, if there was ever a time to be courageous and creative in the kitchen, it would be now with all the time we are spending inside.
Every Friday, through Wisconsin’s ‘safer at home’ order, I’ll bring a new recipe into the studio for the Wisconsin’s Afternoon News crew to sample. We will find out on-the-air if it’s a success or a disaster. Despite the outcome, I promise to share the outcome with you.
I would love to hear from you. Do you have a special recipe you’ll like us to try? You can send your suggestions to [email protected] We’ll give it a taste and post the recipe online for others to check out.
I hope to hear from you soon.
Here’s the recipe for Friday, April 24th from the Food Network: (This is seriously some of the best cheesy potatoes I’ve ever tried.)
Four-Cheese Scalloped Potatoes
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.