Thanksgiving: Focus on Sides (Day 4)

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

This delicious recipe comes from Giada DeLaurentis and is one of her classic family favorites. It is so deliciously cheesy and gives Thanksgiving mashed potatoes an extra kick.  She makes it with mozzarella, but you could do other cheeses too like a nice monterrey jack or cheddar. It's so quick to make, although it helps to have a potato ricer or masher to make sure you have no lumps. 

Ingredients:

• 1 tablespoon butter
  
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
  
• 1 cup whole milk
  
• 1/2 cup (1 stick) butter, melted
  
• 1 1/2 cups grated mozzarella
  
• 1 cup freshly grated Parmesan
  
• Salt and freshly ground black pepper
  
• 2 tablespoons plain dry bread crumbs 
  

Directions

1. Preheat the oven to 400 degrees F.
2.  Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
3. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. 
4. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. 
5. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. 
6. Sprinkle the bread crumb mixture over the mashed potatoes. (Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.)
7. Bake, uncovered, until the topping is golden brown, about 20 minutes.
   

My tips:

• Feel free to use a different cheese, as long as it melts well
• Can use leftovers for a Shepard's Pie
• Any breadcrumbs will work, including the oh so popular Panko

Garlic and Herbed Early Peas and French Beans

Generally, I'm not a fan of Sandra Lee's semi-homemade philosophy because I think she is too dedicated to her 70% pre-made 30% homemade concept. This time however, I think it gives a easy new take on the green bean casserole and makes it a bit better with bacon! Everything is better with bacon!

Ingredients:

• 1 (16-ounce) bag frozen french cut beans
  
• 1 (16-ounce) bag frozen early harvest peas
  
• 4 strips bacon, chopped
  
• 1 cup red onions, slivered
  
• 1 1/4 cups half-and-half
  
• 1/4 cup cognac
  
• 1 (1.6-ounce) packet garlic herb sauce mix (recommended: Knorr)
  
• Salt and pepper

Directions:

1. Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
2. In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
3. Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.
   

Tips: Feel free to replace the cognac with a dry white wine or a bit of chicken stock. You can always add the traditional fried onions over the top if you need that crunch or you can go a more gourmet route and crisp up some scallions in white wine!