Quick Tips for Tonight's Supper!

Grilling can be healthy as long as you don't char it. Turn it low and go slow. When weather does not permit outside grilling you can broil in the oven for similar results.

Cooking a one pot meal will feel so much easier and clean up will be faster. 

Learn to use easy clean up techniques such as crock pot bags, cover oven floors with something you can throw out instead of wash or scrub off. Cover cookie sheets and anything that splatters, put a lid on.

If you cook with a microwave ( I don't recommend it) put paper towels under and over things to reduce splatter and avoid cleanup.

If you start out late or are in a hurry, learn to use a pressure cooker. In just 45 minutes you can have a huge roast cooked or enjoy soups, stews and more!

Ingredients
·                     2 lbs russet potatoes (about 5 potatoes)

·                     1 1/2 cups heavy cream

·                     1/2 - 3/4 cup Parmesan cheese

·                     3 cloves garlic

·                     2 sprigs thyme

·                     2 sprigs dill

·                     2 sprigs parsley 

·                     4-5 leaves of rosemary (not the entire sprig)

·                     1/2 teaspoon cayenne pepper (you can add more if you like it really spicy)

·                     1/2 teaspoon black pepper

·                     1/2 tsp garlic powder 

·                     dash of sea salt 

Directions:

1.            Peel and slice potatoes.  You can slice these by hand or use a mandolin which is the easiest way to get uniformed slices. Slice the potatoes to 1/8 inch thickness.  Place potatoes in a bowl with cold water to prevent from browning. 

2.            Prepare the cream mixture by heating milk on low heat and adding chopped herbs, salt, garlic powder, chopped garlic, cayenne pepper, and black pepper.  Let it simmer until for 5 minutes on low heat. 

3.            Butter a casserole dish and begin to layer potatoes.  Pour a little milk over the first layer and then sprinkle some Parmesan cheese.  Continue to layer until your milk mixture and potatoes have been used up. 

4.            Sprinkle a little paprika or cayenne pepper on the top layer then add rest of parmesan cheese. 

5.            Bake at 375 degrees for 55 minutes.  Insert a toothpick into the center of the dish to make sure potatoes have cooked all the way through.  If the top is not brown enough, turn broiler on for 2 minutes to get a golden brown crust.  Keep and eye on it since the broiler works quickly and can burn your potato dish easily!