roast beef!

[basking_lizard]

For Thanksgiving last weekend we picked up a new digital meat thermometer from Superstore. When I was trying to come up with something to make for dinner earlier this week, my partner suggested I get a roast so we could test out the thermometer in our own oven

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[basking_lizard]

There is a great breakdown of how to make scalloped potatoes (they call it potatoes au gratin) in the latest issue of Fine Cooking (Oct/Nov 08), it's kind of like a Choose Your Own Adventure recipe. :D

Start with 2 - 2.5 lbs potatoes (preferably Yukon Gold or similar high-starch, yellow-fleshed potato). Have 2.5c liquid on hand (any combination of chicken broth, light or heavy cream, or milk), and pick 3 from the list of toppings (breadcrumbs [1/2c mixed with 2tbsp melted butter], Parmigiano-Reggiano/Pecorino Romano/Grana Padano [1/4c finely grated], cheddar/Emmental/Comte/Gruyere [1/2 c], pecans/almonds/walnuts [1/4 to 1/2c chopped]). Then it gives some other possible add-ins like different meats or mushrooms or cheeses etc [bacon, pancetta, thyme, cayenne, goat cheese, blue cheese, onions, leeks, or mushrooms, etc].

But the method is the same for all the options - simmer the potatoes in the liquid in a skillet, add a little s&p, and stir occasionally. When they are just barely fork-tender (about 8-12 min), transfer the potatoes to a gratin dish or other casserole dish, layering with any optional ingredients, and pour in any remaining liquid from the pan.

Then top with your topping, bake until it's bubbly and the potatoes are tender (about 25-30 min) and then let it rest 10-30 min before serving so all the liquid gets absorbed.