Easy Skillet Scalloped Potatoes Au Gratin ala ~DKBB~

Easy Skillet Scalloped Potatoes Au Gratin ala ~DKBB~

(original recipes from www.thereciperebel.com)

2 Tbsp. butter

½ medium onion, diced
1 tsp. minced garlic
3 Tbsp. flour
1 c. chicken broth
½ c. heavy cream
½ c. milk
1 c. + ½ c. shredded cheese (your preference – I use smoked gouda or gruyere)
2 tsp. chopped chives
Salt and pepper to taste
1.5 lb. potatoes, sliced

• Heat oven to 375°F.
• Peel and slice the potatoes; if you want, you can brine the potato slices, but be sure to drain them well and pat dry before cooking them.
• In a medium cast iron or oven-safe skillet (10 to 12 inches), melt the butter; add onion and cook until softened (2-4 minutes); add garlic and cook 1 minute.
• Stir in flour until smooth and combined; add the chicken broth, heavy cream, and milk and cook, stirring often until the sauce thickens considerably.
• Stir in 1 cup of shredded cheese and the chives until smooth; salt and pepper to taste.
• Stir in the sliced potatoes and coat them all well; place a lid on the skillet and cook over medium heat for 15 minutes, stirring occasionally.
• Remove lid from skillet, sprinkle remaining ½ c. shredded cheese over the top of the potatoes, and cook in the oven for 15-20 minutes, or until it is bubbly and the potatoes are tender.

Potato and Leek Gratin ala ~DKBB~

Potato and Leek Gratin ala ~DKBB~

(original recipe from Nov. 2016 Cooking Light)

2½ cups milk (whole milk preferred)

3 to 4 Yukon Gold potatoes, peeled and very thinly sliced

2 garlic cloves, smashed

1 Tbsp. butter

1 large leek, trimmed , halved lengthwise, and sliced (about 2 cups)

1 tsp. kosher salt, divided

2 oz. Gruyere cheese, shredded (about ½ cup)

1 oz. Parmesan cheese, grated (about ¼ cup)

½ to 1 tsp. freshly ground black pepper

• Preheat oven to 375° F.
• Combine milk, potatoes, and garlic in large saucepan; bring to a boil; reduce heat and simmer 5 minutes or until potatoes are almost tender; drain in a colander over a bowl, reserving ½ cup of milk mixture.
• Melt butter in large cast-iron skillet over medium heat; add leek, cooking 8 minutes or until tender, stirring occasionally; remove pan from heat; place leeks in separate bowl.
• Arrange half the potato slices in the bottom of the cast-iron skillet; cover evenly with half the leeks; sprinkle with ½ tsp. kosher salt and half of the Gruyere cheese; repeat layers.
• Drizzle all with reserved milk mixture; sprinkle Parmesan cheese over all.
• Cover skillet with foil and bake for 25 minutes to until cheese is melted.
• Remove foil and either leave in oven or place under broiler for 5+ minutes, until top is bubbly and golden brown.
• Sprinkle all with cracked pepper; cool; cut into wedges and serve.

Leek & Bacon Flatbread ala ~DKBB~

Leek & Bacon Flatbread ala ~DKBB~

(original recipe from Andrea Albin for the Cooking Channel)

6 slices bacon, chopped*

1 medium leek, white and green parts thinly sliced and rinsed thoroughly

Kosher salt and freshly ground pepper

Olive oil (for greasing)

1 lb. Kelsy Nixon’s Simple Pizza Dough

2 c. grated gruyere cheese (about 4 oz.)

* You can substitute real bacon bits for the chopped bacon as long as you have bacon fat to cook the leeks in.

• Preheat oven to 500° F (or, you can bake this on a gas grill…just get it to a high temperature and keep an eye on it).
• Cook the bacon in a medium skillet over medium heat until crisp – about 12 minutes; transfer to a paper-towel-lined plate with a slotted spoon.
• Cook the leeks in the bacon fat, stirring often, until tender but not browned – about 5 minutes.
• Season with salt and pepper.
• Lightly oil a baking sheet; place dough on top and gradually press and stretch to fit the pan.
• Sprinkle the cheese evenly on top of the dough, followed by the leeks and the bacon.
• Bake until crust is golden brown (12 to 15 min. in the oven…just keep an eye on it on the grill).
• Transfer to a cutting board and cut into pieces.