Butternut Squash and Sweet Potato Gratin

1 1/2 cups heavy cream
2 cloves of garlic, pressed
1 pound peeled butternut squash, quartered lengthwise
1 pound peeled and trimmed sweet potatoes
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
2 cups shredded cheese. I like sharp white cheddar. You can use a little less because of its strong flavor.

1. Get Ready: Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9″x13″ shallow casserole dish or gratin dish of similar size and set aside.

2. Prepare the Ingredients: thinly slice the squash and sweet potatoes (no more than 1/8 inch thick) and keep them separate from one another. I use a food processor for even cuts. Measure out chopped rosemary, salt, pepper, and shredded cheese and have them handy. Stir the cooling cream to help prevent skin from forming.

3. Build the Gratin: In the buttered casserole dish, spread half of the sliced butternut squash out in a single overlapping layer. Sprinkle the squash with 1/3 of the salt, pepper, and rosemary and then about 1/2 cup of the grated cheese. Using half of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of shredded cheese. Using the remaining squash, make another layer and sprinkle the last third of the seasonings and another 1/2 cup of cheese (you should have about 1/2 cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.

4. Bake the Gratin: Cover the dish with foil and bake in the middle of a 400 degree oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the vegetables are tender when pierced with a sharp knife. Remove from oven and let cool for 30 minutes before slicing.

Sweet Potatoes with Pecans, Goat Cheese and Celery

Sweet Potatoes with Pecans, Goat Cheese and Celery

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided

1/4 cup toasted and cooled pecan halves

2 tiny or 1 small shallot

2 stalks celery

2 tablespoons flat-leaf parsley

1 tablespoon dried cranberries or cherries

2 ounces firmish goat cheese

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.
Lay on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

I need to post some recipes that people have asked for but I don't have time to take a picture of all of them. When I make things they get eaten faster than I have time to get the camera out so I will update them with pictures when I have time.