4 tablespoons butter
4 pounds Vidalia onions (cut into wedges) nutmeg cayenne
salt and black pepper
3 tablespoons white wine
1 1/4 cups half-and-half
3 tablespoons flour
2 tablespoons melted butter
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped chives
salt and pepper
Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stove proof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
Saute the shallots in 3 tbs melted butter in a saucepan over medium heat for two minutes. Stir in cream and parsley, chives, salt, white pepper, and nutmeg. Cook for two minutes and let cool for 15 minutes.
While cooking, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave safe bowl. Cover bowl with plastic wrap and microwave at high for five minutes. Take out, stir, and repeat for another five minutes. Remove and drain mixture.
Layer one-third of the sliced Yukon gold potatoes in a well-greased (with butter) baking dish. Top with one-third of the sweet potatoes.
Spoon one-third of cream mixture over these two layers and sprinkle with 1/2 cup of the Gruyere cheese. Repeat this for the remaining four layers and top with Parmesan cheese.
Cut remaining butter in to small pieces and dot over the top of the dish. Cover with foil and bake for 30 minutes at 375. Uncover and bake another 20 minutes, then let stand for 10 minute. Serve.
8 oz pasta (I used shells)
8 slices bacon, cooked & drained
2 cups cooked chopped chicken
½ avocado, diced
1 tomato, seeded & diced
½ cup cheddar cheese, cubed
½ cup buttermilk
½ cup mayonnaise
½ cup sour cream
1 tablespoon chives
1 tablespoon fresh dill
1 tablespoon fresh parsley
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper to taste
Combine all dressing ingredients and set aside.
Cook pasta according to directions. Rinse under cold water.
Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing).