Potato Gratin with Fennel and Leek

Cheesy potatoes are already good.  Add fennel and leek and it's over the top!  This is undeniably a stand out side dish.

4 TBSP  butter
2 large leeks, rinsed well and thinly sliced
2 cups heavy cream
1 cup whole milk
1 TBSP kosher salt plus more to taste
1/2 tsp or more of fresh ground pepper
2 1/2 lbs Yukon gold potatoes, thinly sliced, do not rinse
2/3 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
3 medium fennel bulbs, fronds trimmed and bulbs thinly sliced
3 TBSP fresh thyme leaves, for garnish

In a very large skillet or dutch oven melt 2 TBSP butter, add leeks and fennel and saute until soft but not brown, about 4-5 minutes.  Add the cream and the milk to the pan until mixture starts to simmer.  Add salt and pepper.  Add sliced potatoes to the pot and cook for about 10-12 min.  Press the potatoes down so that they are covered by the liquid.  Don't stir the potatoes or they will break and turn to mashed potatoes. 

Preheat the oven to 375 degrees with rack in center of oven.  Generously butter a 13x9x2 inch baking dish.  Very gently stir in the cheeses reserving about 1/2 cup to sprinkle on top.    Transfer the potatoes to the baking dish and dot with remaining 2 TBSP of butter.  Cover with remaining cheese.  Bake for about 50-60 minutes or until the top is golden brown.  If the top starts to get too brown cover with a sheet of aluminum foil sprayed with cooking spray.  Top with  fresh thyme and a sprinkle of finishing salt. 

Penne with Vodka Cream Sauce

No more Prego!  Try this homemade vodka cream sauce with penne.  You will think you forgot something this recipe is so easy.  I have had this recipe for 10 years now and its one of my favorites.  Use a decent brand of vodka.  A cheap vodka will ruin this sauce.  If you can get San Marzano tomatoes you will notice a sweeter and less acidic taste. 

Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 28 oz can crushed tomatoes, cento or san marzano brand 
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, chiffonade
Parmesan cheese freshly grated

Heat a large sauce pan over medium heat.  Add the olive oil and butter.  Once the oil is hot add the shallots and cook for about 2 minutes before adding the garlic.  Cook the shallot and garlic for an additional 1 minute.

Add the vodka and reduce heat to medium low.  Reduce down until there is about 1/2 cup of liquid left.  Add the chicken stock and crushed tomatoes.  Simmer on low heat for 15 minutes.  Season with salt and pepper.

In the mean time cook your pasta according to direction on the box.  Turn the heat off of the sauce and add the heavy cream.

Stir the cooked pasta into the sauce and garnish with basil and Parmesan cheese. 

Recipe adapted from Rachel Ray