Makes 10 to 12 servings
1 tablespoon of unsalted butter
1 pint heavy whipping cream
5 cloves garlic, crushed (I used 2 tablespoons of garlic powder)
1 tablespoon of fresh thyme
1 tablespoon plus 2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided (I used coarse ground pepper)
1/4 teaspoon ground nutmeg
4 pounds russet potatoes, thinly sliced
1/2 cup grated Parmesan cheese
Garnish: fresh thyme
First Preheat oven to 325 degrees. Rub a 12-inch cast-iron skillet with butter.
Next in a medium sauce pan, bring cream, garlic, thyme, 1 tablespoon salt, 1 teaspoon pepper, and nutmeg to a boil over medium heat. Reduce heat to low, and simmer until garlic is tender, about 15 minutes. Remove from heat.
Next in a large bowl, combine potatoes, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Layer potatoes in prepared cast-iron skillet. Pour cream mixture over potatoes. Cover tightly with foil.
Next bake until potatoes are tender, about 1 hour. Remove foil; sprinkle with cheese. Increase oven to 400 degrees.
Last bake until golden brown, about 15 minutes. Garnish with thyme, if desired.
Credit: Southern Cast Iron Magazine, page 54
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27