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Sweet Potato Gratin
Sweet Potato Gratin
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4-cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.
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Classic Sweet Potato Casserole
Classic Sweet Potato Casserole
Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
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Ina Gartens Sausage Stuffed Mushrooms
Ina Gartens Sausage Stuffed Mushrooms
Preheat oven to 350°F with a rack in the middle position. Place a baking sheet near your work surface.
Place a mushroom in your palm, cap side down. Use your other hand to snap the stem off, leaving a well in the cap for stuffing. Mince the stems and set aside. (A bench scraper makes easy work of this.)
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown, 8 to 10 minutes, using a wooden spoon to crumble into small pieces. Use a slotted spoon to transfer the sausage to a large mixing bowl. Do not drain the fat from the skillet.
Reduced heat to medium. Add the shallots to the sausage fat and cook until softened, 3 to 4 minutes. Add the garlic and sherry and let simmer for a minute or so. Add the minced mushroom stems and cook until tender, 5 to 7 minutes. Transfer the shallot mixture to the mixing bowl with the sausage.
Stir the egg into the shallot-sausage mixture, then add the breadcrumbs, Parmesan, cream, and 3 tablespoons of parsley to the bowl. Stir until well combined. Season filling generously with salt, freshly ground pepper, and red pepper flakes if using. You want the mixture to be a little saltier than you think necessary, because the mushroom caps will mellow out the flavor.
Place the mushroom caps on the large baking sheet and toss with remaining olive oil. Flip them so the well side is facing up and stuff each one with a generous amount of filling using a spoon. Bake the mushrooms for 22 to 25 minutes, until hot and golden. Transfer to a serving platter and garnish with the remaining parsley and additional Parmesan. Serve while warm.
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