Small Recipes...Lemon Fried Rice

 I eat a lot of rice so something a little different is always nice and this recipe from Taste of Home is very good. If like me you have cooked rice in the freezer this goes together fast. Do spread the rice out on a platter or cookie sheet to thaw and pat dry with a paper towel before using. Air drying lets it soak up the flavor and sauce of what you are putting with it and not be a sticky ball of rice.

 There is no egg in this recipe so it really isn’t a real fried rice, but I can’t feature an egg with lemon anyway. I had frozen lemon peel and peas in the freezer and served it with fish. If you want to use it for a main dish you could add some shrimp or chicken or maybe pork or ham to make it a little more filling.

 This serves one with some left over for a lunch the next day or put it in freezer and serve it later. When you are cooking for one a freezer is a good friend.

Lemon Fried Rice

¼ cup sliced green onions

⅛ cup minced fresh parsley (or dried parsley leaves (use less if dried)

⅛ cup butter

1 cup cold cooked rice

¼ package of a 10 ounce bag of frozen peas Thawed

1 Tablespoon GF soy sauce

½ teaspoon grated lemon zest

⅛ teaspoon salt 

One or two drops of hot sauce (optional)

Directions

In a large nonstick skillet stir fry onions and parsley in the butter for 1 minute. Add the remaining ingredients; stir fry for 4 to 6 minutes until peas are tender and rice is heated through.

Saturday Thoughts...Small Recipes...Grandma's Peas and Carrots

 

If you remember Grandma making creamed peas and carrots, here’s the best recipe, from the "Farm Journal Country Cookbook 1959".  
The sauce is thickened with the cream and egg yolk which makes it gluten-free too, and it also freezes if you want to save half of the sauce for another time and prepare half the vegetables each time for 1 or 2 servings.  If you have a mandoline, it makes slicing the carrots easy.
Creamed Peas and Carrots
  1             cup  carrot slices, sliced thinly
¼              cup   onion, diced (optional)
  1             cup  frozen peas
  1             large  egg yolk
  1             cup  heavy cream
  2             tablespoons  butter
     1/2      teaspoon  sugar
                 salt and pepper -- to taste
                 fresh dill, if you have it
Slice carrots and cook with onion in 1 inch of water for 15 minutes.  Add frozen peas and cook another 2 or 3 minutes.  Drain.
Combine the egg yolk with the cream, butter and sugar.  Heat until mixture thickens in same pan.
Add the cooked vegetables, heat through.  Season with salt and pepper and fresh dill if desired.  

4 servings

Saturday Thoughts...Browned Butter Stuffing

 I hope all of you had a safe and happy Thanksgiving. I did, with just four adults and 1 three year old. As we were a small group I let tradition go (except for pumpkin pie) and we had Rotisserie chicken and Scalloped potatoes. 

I did however make dressing and baked it as a casserole side.  Stuffing (dressing) is not a favorite of mine, I can eat it just don’t really care for the Sage flavor. However Sue saw this recipe from Land O Lakes and brought it to my attention. I think it was a big hit as out of a serving for 8 size there was only a small custard cup left. Browning the butter before mixing with other ingredients really gave it a great flavor and it was nice and moist with the added egg. 

 I used gluten free bread and toasted the slices in the oven the day before, cut them into cubes and diced the celery and onion;  that made it quicker to get together. The GF bread was Sam’s GF bread from our local Walmart which to my surprise was quite good. Regular bread, stuffing bread cubes, or GF bread should work just fine. If you want to try something just a little different why not give this a try. 

I did some altering with the herbs, used all dry and omitted some parsley. The next time I will cut back on the amount of butter also, though everyone had no problem with that amount. Do use the egg as it helps bind it together especially with GF bread.

Brown Butter Stuffing

Ingredients

1 lb. (16 cups) white bread regular or Gluten Free

1 cup butter (I used Land O Lakes) 

1 cup chopped celery

1 medium onion

1 teaspoon fresh garlic optional

¼ teaspoon salt

1/8n teaspoon pepper

1 can (14.5 ounces) chicken broth 

1 large egg

1 tablespoon fresh sage leaves chopped / 1 teaspoon dry

1 tablespoon fresh thyme chopped or 1 teaspoon dry

1 ½ fresh rosemary or pinch of dry

Directions

Heat oven to 350° F. Grease 3 quart (13x9 casserole) dish.

Place bread cubes onto two baking sheets in single layer. Bake 15 to 20 minutes until golden brown, stirring cubes after 10 minutes. Reserve 1 tablespoon butter

 Mean while melt remaining butter in medium saucepan over medium low heat until deep golden brown and at this point you should be able to smell it. Transfer to heat proof large bowl and set aside. Be sure to get all of the brown bits and milk solids scraped into the bowl. 

Melt the reserved 1 tablespoon butter in skillet. Add the celery and onion: cook over medium heat 10 tom15 minutes until soft. If using garlic add garlic, salt pepper; cook 1 minute longer. 

 Add chicken broth, egg, herbs to the browned butter whisking to combine. Add bread and celery mixture to the butter mixture; stir to cover bread cubes.

 Spoon into greased baking dish. Cover with aluminum, foil; bake 40 minutes. Uncover and continue baking 15 to 20 minutes or until top is golden brown.

Corn Starch...Gluten Free Buttermilk Pancakes

Argo Starch has a nice web site with several recipes including some Gluten Free which I am always interested in. This recipe calls for no flour it is using cornstarch as the flour which I thought was different. I am happy to say that it worked very well. The pancakes were light and tasted great.

 Cornstarch is much cheaper that GF flours or mixes so it is nice to have something to fall back on. I sure never thought of using it this way.
 When you put them on the griddle, be sure it is hot the first two I made spread all over the frying pan I was using. The rest of them were fine as the pan heated up. Do not spread them out and the ¼ cup of batter was just right. Anymore and I think they would be hard to flip. They are saying the pancakes  freeze well and that is what I did and will toast them in my toaster oven to reheat. It really does pay to check the web sites of your favorite brands to see what they have for recipes.

Gluten Free  Buttermilk Pancakes

For the pancakes:
 ¾ cup Argo® Corn Starch
  1 tablespoons sugar
  ½ tablespoon Argo® Baking Powder
 ⅛ teaspoon salt
   1 egg
   2 tablespoon + 2 teaspoons butter melted
   ½ cup buttermilk
   ¼ teaspoon pure vanilla extract
For the pancakes:
Stir all ingredients together and let rest for 10-15 minutes.
Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
Cool and place parchment paper or wax paper between extra pancakes and place in a freezer bag. Freeze up to 2 months. Reheat by toasting in a toaster oven.

Small Recipes...Wild Rice with Mushrooms

We love wild rice; our aunt in Minnesota used to send us bags of it for a Christmas gift!  Any recipe using it is sure to be a winner at our house.  This one is from Better Homes and Gardens Meals for One or Two.   I usually keep wild rice that I cook in my instant pot in the freezer in 1 cup portions; so this recipe didn’t take long to get on the table; I thawed my rice in the refrigerator overnight.                  

                   Wild Rice with Mushrooms

     1/4     cup  wild rice

     2/3     cup  cold chicken broth

  1            slice  bacon -- cut up

     1/4     cup  fresh mushrooms -- thinly sliced

  1            tablespoon  green onion -- thinly sliced

                dash  dried thyme

Cook wild rice with broth 40 minutes until rice is tender.

Meanwhile, cook bacon until partially cooked.  Add mushrooms, onion and thyme.  Continue cooking till bacon is crisp and mushrooms are tender.  Drain off fat.  Add vegetables to cooked rice; salt gently.  Season to taste with salt and pepper.

Baking with Cornmeal...Gluten Free Cornbread Southern Style

 

If you tilt your muffins in the pan after baking they stay crisp. 

  I am always on the lookout for Gluten Free recipes, especially for something to replace bread as that is what I miss the most.

  This recipe from Southern Living web site for cornbread recently caught my eye.

It is for a larger amount than I wanted so I cut the recipe in half and still had 12 corn bread muffins. My daughter who is also Celiac was glad to have some and I froze what I had left to warm up in my counter top oven when I wanted one.

 They are quite good, very much a Southern type of cornbread and the next time I make them I will add some sugar to the recipe as I prefer a Northern type of cornbread.

 I have given away all of my cast iron skillets, so made it in cupcake pans well greased and heated slightly in the oven before filling.

 They are all cornmeal, no fancy flours, which I do not buy as I refuse to have all those sacks of flour sitting around or in my freezer.  Do check the information on your cornmeal container as not all cornmeal is Gluten Free. It might have been processed in a plant that does wheat flours and cereals. I am giving you the recipe for ½. If you want more just double it.

Gluten Free Cornbread

Ingredients

1 ½ cups buttermilk

1 egg

3 ½  tablespoons butter, melted and divided

1 teaspoon kosher salt  ( If using regular salt use a scant teaspoon)

½ teaspoon baking powder

½ teaspoon baking soda

2 ¼ cups gluten-free cornmeal

How to Make It

• Preheat oven to 400°F.  Place a 9-inch cast-iron skillet in the oven to preheat with the oven. *
• In a large mixing bowl, whisk together buttermilk, eggs, 2 ½ Tbsp. melted butter, and salt. Stir in baking powder, baking soda, and cornmeal until fully incorporated. The batter should be loose but without any lumps.
• Remove cast-iron skillet from the oven and pour in the remaining 1 Tbsp. melted butter, carefully swirling the skillet to coat it in butter. Pour batter into skillet and bake until golden brown and until a toothpick inserted into the center of the cornbread comes out clean, 38 to 40 minutes 

Makes 12 muffins regular size

For muffins grease muffin pans well and preheat just a few minutes before filling.

Bake for 12 to 15 minutes, check at 12 minutes as you don’t want them too dry.

The extra 1 tablespoon of butter won’t be needed if you make muffins.

Small Recipes...Scalloped Potatoes for 1 to 4

 We have reviewed this cookbook, Betty Crocker’s Dinner for Two, and have some recipes that we make from it already posted. Now that I am cooking for just one, I find I use it more than I had and today tried the recipe for scalloped potatoes. I am Celiac and this recipe calls for no flour to thicken it. 

 This is from the section If you have company, Which is why there are four servings.

 It was easy to make for just one, I used one medium baker and half of the milk and butter called for. Worked out just fine though next time I will lower the temperature to 325° and in my countertop oven they were done in 40 minutes. Maybe because it was not as large a pan they baked faster. If you make them I would start with 40 minutes and add more cooking time if you need to. And if you are cooking for a smaller family I still recommend this book for the tips and lists as well as the recipes. I did sprinkle some nutmeg along with the salt and pepper because I like that flavor with my scalloped potatoes. Also omitted the onion.

Scalloped potatoes

4 servings

3 to 4 cups of thinly sliced potatoes

salt and pepper (nutmeg optional)

1 Tbsp. minced onion

2 to 4 tbsp. butter

1 ¼ cups of milk heated

Directions

Heat oven to 325° for glass or 350° for metal 

 Peel and slice potatoes

Arrange potatoes in layers in a greased 1 ½ quart baking dish. Sprinkle each layer with salt, pepper, nutmeg if using and onion.

Dot with butter. 

Pour hot milk over top. Bake uncovered about 49 to 69 minutes until tender. 

If browning too fast cover lightly with foil.
Moisten leftovers with milk if you reheat.

 Scalloped Potatoes for just One

1 1/2 to2 cups sliced potatoes
5 ounces milk heated

salt and pepper
1/2 tablespoon minced onion
1 to 2 Tbsp butter

Quick Cheese Grits

Grits don’t have to be served just as a breakfast side; I most often serve them with pork chops, ham patties, ham steak or sausage patties for lunch in place of potatoes, noodles or rice.  Buy “Quick” grits, the instant ones are just terrible!  If you haven’t liked grits in a restaurant, they were probably gummy and overcooked.  Cook these according to the recipe and serve right away, they are perfect.

 When I worked as a dietitian in Texas and Georgia, patients who had little appetite would request cheese grits “like their Mama’s” when they were coaxed into trying something.  We like them too…and this is my husband’s favorite recipe for them; the thickness is just right, and they are quick and cheesy.  We like sharp cheddar, but choose your own flavor. 

We had them for lunch today, with this recipe for Indiana Breakfast Sausage, a vegetable and oranges for dessert.  I freeze the sausage in a little thinner patties nowadays, then cook them from frozen in a covered cast iron frying pan at medium high heat for 2-3 minutes on each side. 

You can’t beat a meal that cooks this quickly and doesn’t need any thawing ahead of time.

                          Quick Cheese Grits

2 Side Servings	8 Side Servings	Ingredients
¼ cup	1 cup	Grits -- (quick grits, not instant)
1 cup	4 cups	Water
1 ounce (1/4 cup)	4 ounces (1 cup)	Cheddar Cheese -- grated
1 tablespoon	¼ cup	Butter (optional)
To taste	To taste	Salt and Pepper
To taste	To taste	Cayenne (just a very little sprinkle)

Bring the water to a boil in a saucepan.  Whisk in the grits; reduce heat, and cook, covered, 4-5 minutes, stirring once or twice.

Stir in the cheese, butter and salt and pepper and cayenne if desired.

Serve right away. 

Kidney Beans with Onions

  Here’s a recipe from the cookbook "The Art of Hermann German Cooking" (from Hermann, Missouri) that is simple, delicious, and good for you too.  It made a perfect side dish with brats off the grill.  I thought it was too much onion, I was wrong, it’s just right.  The real butter is really all the seasoning this dish needs.  This amount worked perfectly in my 8” cast iron skillet, and makes 3 or 4 side servings. 

I’ve learned to like beans of all kinds, after hating them as a kid.  Recipes like this might have changed my mind sooner.

Kidney Beans with Onions

  2           cups  kidney beans, canned -- or cooked

     1/2    cup  onion -- sliced

  1 1/2    tablespoons  butter

               salt -- to taste

               green pepper -- finely chopped

Melt butter and sauté onion slices until soft and slightly brown.  Rinse and drain beans and add to onions.  Mix lightly to coat beans with butter.

Add remaining seasoning and heat through.  Garnish with finely chopped green pepper.

New Potatoes in Cream

I was looking for an easier recipe to make creamed potatoes, without white sauce, that is also gluten-free.  Here it is…from the excellent cookbook “Simply Seven".   These are perfect, and so easy to make - just pure farm goodness.   This is the recipe to pair with meats that don’t provide gravy, like ham or sausage.  A green salad or vegetable and you’re good to go.               

New Potatoes in Cream

  1 1/2    pounds  Red or white new potatoes

     1/2    teaspoon  salt

  1 1/2    tablespoons  butter

     3/4    cup  cream

  1 1/2    tablespoons  parsley -- snipped

Peel and dice potatoes in 1/2-3/4" dice.  Cook in water to cover for 10-12 minutes; drain*.

Combine all ingredients, except parsley, in a large skillet (or potato cooking pot).  Cook over low heat, stirring occasionally, until cream is slightly thickened and potatoes are piping hot and tender.  Sprinkle with parsley or chives.

You can use an equal amount of cold, cooked potatoes, being sure they are thoroughly heated.

Adapted from   "Simply Seven" found at several sources, besides our local Amish store.  Try these links:  Amazon or Christian Light Publications

*I save my potato cooking water for bread making.

Sour Cream Smashed Potatoes

 In a hurry for a delicious side dish?  These mashed potatoes are quick and easy; no peeling required.  Sprinkle with a little fresh herbs if you have parsley or thyme.  The taste of real potatoes and butter make these extra special.                

Sour Cream Smashed Potatoes

  8         Ounces  Russet Potatoes

     1/4  Cup  Sour Cream

  1         Tablespoon  Butter

Dice unpeeled potato about 1/2" cubes.  Place in saucepan, cover with water.

Bring to a boil, reduce heat to a simmer and cover; cook 16 minutes.  Check for doneness with a fork.

Drain and place butter in pan and return to heat to melt.  Remove from heat, add hot potatoes and sour cream.

Mash lightly with a hand masher and serve on warm plates as a side dish.

2 Servings

Per Serving: 202 Calories; 12g Fat (51.7% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 81mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat.

Red Potato Salad with Champagne Dijon Dressing

This is my favorite potato salad.  The champagne vinegar makes it special, but you can use red wine vinegar or even cider vinegar if you wish.  This is perfect for grilling, because it can be served at room temperature and takes less than half an hour to prepare.  It’s much better than the usual chips to accompany your brats or burgers.  Top it with a little crumbled bacon and it will serve 4 for a main dish.

Red Potato Salad with Champagne Dijon Dressing

  1 ½    pounds  red potatoes -- unpeeled

  6        ounces  green string beans -- stems removed

  2        tablespoons  Finely Chopped Onion

  1 ½    tablespoons  whole-grain or Dijon mustard

  1        Tablespoon  Champagne Wine Vinegar

     ½    teaspoon  kosher salt

     ½    teaspoon  freshly ground black pepper

  3        tablespoons  olive oil

Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, and cook until a knife can be easily inserted into the center of the potatoes, 15-20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized cubes.

Bring a small pot of water to a boil and add the string beans. Cook until crisp tender, 1-2 minutes. (Or cook in a covered casserole 2 minutes in the microwave.) Drain in a colander and cool the beans under running cool water. Cut into 2-inch pieces.

In a medium bowl, whisk the onion, mustard, vinegar, salt, pepper and oil together. Add the potatoes, and beans, and gently toss together.

Serve at room temperature.

6 side dish servings

Per Serving: 159 Calories; 7g Fat (37.7% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 165mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Roasted Potatoes with Green Peppers and Onions

I don’t often buy Yukon gold potatoes, but they had some nice ones at the market today, so we decided to have some to roast.  

I know that there aren’t any herbs like rosemary or thyme or any garlic in this recipe, and you can add those according to the other dishes you may be serving with the potatoes.  However, they are excellent just like this, letting the taste of the really fresh vegetables shine through.   It is important to use good quality olive oil when it is the only seasoning.

I like roasted potatoes, because I can prepare the rest of the meal while they are roasting, cutting down on the “frazzle” time before dinner.                       

Roasted Potatoes with Green Peppers and Onions

  6             medium  Yukon Gold Potato -- 1/2" slices

  1              large  Onion -- 1 1/4" wedges

  1              large  Green Bell Pepper -- 1" pieces

  1 1/2      tablespoons  Olive Oil

                 Salt and Pepper -- to taste

Heat oven to 425°.  Cut potatoes in half lengthwise, then in 1/2 to 3/4" slices.  Cut peppers and onions.

Combine in a large bowl with the oil, salt and pepper.  Arrange on a large rimmed baking sheet, lined with foil if desired.

Bake 45 minutes until potatoes are tender and peppers are lightly charred.

Serves 6    Yield:  "4 1/2 Cups"

Per Serving: 112 Calories; 3g Fat (27.7% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Sukkerbrunede Kartofler

This dish caught my eye in last year's  "Capper's Farmer Holiday Special" and I had to try it.  We enjoyed it a lot; and it was certainly easy to make.
 Danish Sugar-browned Potatoes (Sukkerbrunede Kartofler)

  1        pound  New Potatoes

  2        tablespoons  Butter

  4        tablespoons  Sugar

Select new potatoes, preferably small.  If medium size, they should be halved or quartered into even pieces.

Peel and cook potatoes about 15-20 minutes, just until done. 

 Melt butter over low heat and add the sugar in same saucepan.  When it becomes frothy, add the potatoes.  Turn repeatedly, until the potatoes become well coated and light brown.

4 Servings

  "Capper's Farmer Holiday Special 2014"

 

Per Serving: 189 Calories; 6g Fat (27.2% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 65mg Sodium.  Exchanges: 1 Grain(Starch); 1 Fat; 1 Other Carbohydrates.

Rice Pilaf with Spinach and Caramelized Onions

Oh, yes…another delicious side dish.  I heartily recommend preparing this with an otherwise simple menu, so you don’t have too much other work to do at the last minute, perhaps something that your husband grills.  If you want to make this ahead, prepare it down to adding the spinach; cool and refrigerate.  Reheat, add the spinach, and serve.                     

 Rice Pilaf with Spinach and Caramelized Onions

  2        Tablespoons  Olive Oil

  4        Cups  Onions -- halved and sliced

  1        Large  Carrot -- coarsely grated

  1        Teaspoon  Ground Cumin

  1        Teaspoon  Garlic -- minced

  1 ½    Cups  Rice -- (arborio, if available)

  4        Cups  Chicken Stock

  6        Ounces  Fresh Baby Spinach

Heat oil in Dutch oven over medium heat.  Add onions; sauté until tender and deep brown, about 20 minutes.  Transfer 1/2 cup onion to a small bowl and reserve.  Add carrot, cumin and garlic to onions in pot; stir 1 minute.  Add rice and stir 1 minute.

Add stock; bring to a boil.  Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 15-20 minutes.  Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes.  Season with salt and pepper.

Transfer pilaf to warm bowl; top with reserved onion.

6 Servings

  "Bon Appétit Keep It Simple"

Per Serving: 272 Calories; 5g Fat (17.8% calories from fat); 5g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1442mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat.

7/8/14

Little Texas Cornbread (Gluten-free)

Gluten Free!

    For a different cornbread you might want to try this recipe from the Best Of Country Breads. With no flour in it I can eat cornbread again!. This is a major deal for me and everyone else liked it also. You could omit the green chiles without affecting the texture and I would do that if I were going to make it for bean soup. 

  You do have to be careful if you are celiac that you use GF cornmeal, Hodgson Mill is one Gluten Free brand and I can buy it at both of our local grocery stores. Do not use the packaged grated cheese as that is dusted with flour. Grate your own cheese and the taste is better anyway. 

  This cornbread surprised me in that it had a good structure and held together with only one cup of cornmeal to the amount of liquid in the recipe. No oddball flours needed in this which is a major plus for me as I will not stock several brands of flour to have bread I don’t like anyway. 

   I can say with confidence that we will eat this often when I want to make a hot bread to have with a meal. Even if you do not need to eat gluten free, do try this. It is a different taste for cornbread and good with casseroles or chili. So good to be able to eat cornbread again. It has always been one of my favorites.cLittle Texas Corn Bread

1 cup cornmeal

1 cup (4 ounces) shredded cheddar cheese

1 Tablespoon baking powder

2 eggs

1 can (8 ounces) cream style corn

1 cup sour cream

½ cup vegetable oil

1 can (4 ounces) chopped green chilies, drained

  In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the slightly beaten eggs, cream style corn, sour cream, oil and chilies. Stir into the dry ingredients just until moistened. Pour into a greased 8 inch square baking pan. Bake at 400° for 30 to 35 minutes or until a toothpick comes out clean. Serve warm.

Refrigerate any leftovers. 

*As with any GF recipe, check that all the ingredients you are using are GF free. HyVee brand cream corn is GF.

Creamy Brie Topped Potatoes

    The Better Homes and Garden 2011 Holiday Recipes has 202 new and traditional recipes, one was this recipe for Creamy Brie Topped Potatoes.

  We think that they are way too good to save just for Holidays. Great taste and I got some fresh Thyme from one of Sue’s pots of Herbs, to add just the right touch. Since there is no flour in this recipe I could enjoy it also which is a big plus as most scalloped potato type dishes have some flour in them.

  It was a little fussy to fix and Brie is not one of the cheaper cheeses, but it was well worth the cost and time involved.  I only used one 8 ounce round and feel that the 2 rounds the recipe calls for would be way too much. I bought just 5 slices of bacon from the meat counter at our local Fareway store and I have whipping cream on hand year round.

  I used russets as that was what I had , next time I will try the Yukon Golds. The white wine can be omitted, just add more chicken broth in its place. I used a splash of Sherry instead of the white wine. However, do use the Brie as it really makes the dish.

Creamy Brie Topped Potatoes

2 pounds potatoes (Yukon God recommended)

½ teaspoon salt

¼ teaspoon black pepper

5 slices thick sliced bacon, chopped

1 thinly sliced large onion

1 clove minced garlic

⅓ cup white wine 

2 teaspoons snipped fresh thyme

¼ cup chicken broth
1/4 cup whipping cream

1 (8 - ounce) round Brie cheese 

  Preheat oven to 375°. Grease a 2 quart casserole or rectangular baking dish; set aside. Peel and cook potatoes in salted water for about 25 minutes, Drain and set aside.

  While the potatoes are cooking, brown the chopped bacon, add the onion and garlic and cook until softened and bacon is crisp. Drain off fat. Carefully stir in the white wine. Simmer until wine is mostly evaporated. Stir in the snipped thyme.

  Slice the potatoes about ¼ inch thick and place about half in the bottom of the dish. Top with the bacon, onion mixture and then the remaining sliced potatoes. Pour the broth and cream over the potatoes. Slice the Brie into about ¼ inch thick rectangles and layer on top of the potato mixture.

  Bake about 30 minutes until the potatoes are done and the cheese melted and starting to brown. Garnish with Thyme sprigs if desired.