Rainbow Potato Gratin

Adapted from Super Natural Cooking, by Heidi Swanson
Taken from La Fuji Mama, my foodie blogging hero
Serves 4-6

3 Tbsp. olive oil
4 small red potatoes, unpeeled and cut into wedges
1 large onion, sliced
2 medium sweet potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 2-inch long pieces (and cut in half lengthwise if thicker than your thumb)
4 green onions, trimmed and chopped into 1/2-inch pieces
Fine-grain sea salt and freshly ground black pepper
1 pear, unpeeled, cored, and cut into 6 wedges
1/2 cup panko (or bread crumbs)
2/3 cup fresh Parmesan cheese (grated or shaved)

1. Preheat oven to 375 degrees Fahrenheit and position a rack in the middle of the oven.

2. Heat olive oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, onions, sweet potato, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don't have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.

3. Remove from heat and sprinkle with a generous dose of salt and pepper. Stir in the pear wedges.

4. If you don't have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the panko and half of the Parmesan cheese (don't stir).

5. Place uncovered in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve.

Not your Mama's Potato Soup

From one of my FAV blogs, La Fuji Mama

4 cups peeled and diced potatoes
2 stalks celery, diced
1 onion, finely chopped
1 cup diced cooked ham
1 quart chicken stock
2 tablespoons chicken bouillon granules
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
8 slices bacon, cooked to a crisp
crumbled goat cheese, finely sliced green onions, salt, and pepper--for garnishing

1. Combine the potatoes, celery, onion, ham and chicken stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, as not to allow lumps to form, until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Top each bowl of soup with one slice of crumbled bacon, a tablespoon (or more!) of crumbled goat cheese, some sliced green onions, and salt and pepper to taste. Take a bite . . . swoon . . . enjoy!

Cheesy Potatoes

Preheat oven to 400 degrees

1 bag frozen, shredded potatoes
1/2 container sour cream
1 can cream of chicken soup
6T butter, melted
3/4 cup milk
bacon, ham (Serrano, country or prosciutto) or sausage, cooked and chopped
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
8 oz cheese, shredded
salt and pepper to taste

Saute meat in frying pan. Pour out oil and saute onion in same pan. Mix sour cream, milk, cream of chicken soup, onion, parsley, salt and pepper, and melted butter. Mix well. Add wet mixture and meat to potatoes in baking dish. Bake at 400 degrees for 30-40 minutes, until bubbly and golden.

Suggestions:
Serrano ham with smoked Gouda cheese *my favorite*
Country ham with Swiss cheese
Sausage with cheddar cheese *Keith's favorite*
Prosciutto with fontina, mozzarella and sprinkled with goat cheese (omit parsley and add basil)