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• Two-Potato Gratin With Horseradish Dijon Crust

  Adapted from www.finecooking.com. To make in advance, cool the cooked components before combining and assembling. Leave off the topping. Bring to room temperature before topping with bread crumb mixture and baking.

  Topping:

  1 1/2 cups lightly toasted panko bread crumbs or fresh bread crumbs

  2 tablespoons unsalted butter, melted

  Pinch of kosher salt

  1 tablespoon Dijon mustard

  2 tablespoons Parmesan cheese

  2 tablespoons chopped fresh flat-leaf parsley

  Gratin:

  2 tablespoons unsalted butter, plus 1/2 teaspoon for the dish

  1 cup thinly sliced shallots (6- 7 large)

  Kosher salt and freshly ground black pepper

  2/3 cup heavy whipping cream

  2/3 cup fat-free, less-sodium canned chicken broth

  2 tablespoons prepared horseradish

  1 large russet potato (12 ounces), peeled

  1 large sweet potato (12 ounces), peeled

  1/3 cup grated Parmesan

  COMBINE the topping ingredients in a bowl and set aside.

  PREHEAT the oven to 350 degrees. Rub a shallow 2-quart gratin dish with 1/2 teaspoon butter.

  MELT the remaining 2 tablespoons butter in a small saucepan over medium heat. Add shallots and a big pinch of salt; cook, stirring frequently, until softened, limp and somewhat golden. Whisk together the cream, broth and horseradish; add to the shallots. Season with salt and pepper, stir to combine and remove from heat.

  PEEL both potatoes. Cut each in half lengthwise, and slice each into thin half-moons. In a large bowl, combine the potato and sweet potato slices, 2 teaspoons salt, Parmesan and shallot cream. Mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the bread crumb topping.

  BAKE until the crust is deep golden brown, the juices around the edges have subsided and the potatoes are tender when pierced with a fork, about 1 hour. Remove from oven and let rest for 15 minutes before serving.

  YIELD: 8 servings.

  
  

• Smoky Brussels Sprout Gratin

  Adapted from Martha Stewart Living magazine, December 2011.

  Bechamel:

  2 tablespoons unsalted butter

  2 tablespoons all-purpose flour

  2 cups 1% milk

  Coarse salt and freshly ground pepper

  2/3 cup (2 ounces) grated smoked Gouda cheese (or gruyere or fontina)

  Brussels sprouts:

  1 tablespoon canola oil

  1 (12- to 16-ounce) bag frozen pearl onions

  Coarse salt

  1 1/2 pounds brussels sprouts

  2/3 cup (2 ounces) finely grated aged Gouda

  2/3 cup panko bread crumbs or fresh bread crumbs

  Smoked flaked sea salt, optional, or regular sea salt

  PREHEAT oven to 375 degrees.

  SAUCE: In a saucepan, melt butter over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.

  HEAT the oil in a skillet over medium heat, add the pearl onions and saute for 5 minutes until lightly brown.

  BRING a medium pot of salted water to boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (12-by-8-inch) baking dish.

  MIX brussels sprouts and onions in the baking dish. Pour bechamel over the mixture and sprinkle with aged Gouda, panko bread crumbs and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

  YIELD: 8 servings.

  
  

• Green Bean Gratin

  Adapted from www.eatingwell.com. You can substitute a mix of broccoli and cauliflower (about 4 cups of each) for the green beans.

  2 1/2 pounds trimmed green beans, cut into 2-inch pieces

  2 to 3 tablespoons olive oil, divided

  1 medium sweet onion, peeled, thinly sliced

  3 tablespoons all-purpose flour

  3/4 teaspoon salt

  1/4 teaspoon white or black pepper

  2 1/2 cups 1% low-fat milk

  1 tablespoon fresh, chopped thyme or parsley (optional)

  1 1/2 cups fresh whole wheat bread crumbs or 1 1/2 cups panko bread crumbs or 1/2 cup shredded fontina or Italian blend cheese

  POSITION racks in upper and lower third of oven; preheat to 425 degrees.

  PLACE the green beans on a baking sheet and drizzle with 1 tablespoon oil. Roast vegetables, stirring once and until just tender and beginning to slightly brown, about 15 to 20 minutes. When the vegetables are done, remove from the oven and preheat the broiler.

  HEAT 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute longer. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat.

  TRANSFER half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.

  COMBINE bread crumbs and the remaining 1 tablespoon oil in a small bowl. (Skip this step if you are topping with cheese).

  SPRINKLE the bread crumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes. Let stand for 10 minutes before serving.

  NOTE: You can roast the vegetables up to 30 minutes ahead. Prepare the sauce, cover and refrigerate for up to 1 day. Reheat gently over low heat before combining with the vegetables. For a cheesy sauce, add 1/2 cup shredded Gruyere, Swiss or cheddar.

  YIELD: 8 servings.